Warm and comforting, this chickpea lentil quinoa stew is a wonderful blend of wholesome ingredients that come together to create a satisfying meal. Packed with nutrient-rich legumes, it’s not just easy to make; it’s also perfect for those busy nights when you need something nutritious and filling.

This recipe addresses the issues of inadequate flavor and texture often found in plant-based stews while providing a nutritious, protein-rich meal option.

Sometimes I struggle with cooking lentils just right, as they can turn mushy if you’re not careful. This recipe absolutely alleviates that concern, producing lentils that are firm yet tender. Plus, it’s great for leftovers, which is always a win in my kitchen, especially when time is short.

This dish cooks in about 45 minutes and can be tailored to your taste by adjusting the spices. It’s truly a lifeline when you want a quick dinner option without compromising on flavor or nutrition.

If you’re looking for another hearty option, you should try my Protein Brownies, which are a perfect treat for the family.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Heartwarming Textures , The stew’s combination of lentils, chickpeas, and quinoa creates a wholesome thickness that warms you from the inside out. Each spoonful offers a comforting blend of creaminess and substance, making it a satisfying choice for chilly days.
Rich Flavor Profiles , Infused with aromatic spices like garam masala and cinnamon, every bite presents a layered taste experience. The depth of flavor not only stands out but also invites curious palettes to explore its Indian spice influences.
Nutritious Ingredients , Packed with protein and fiber from lentils and chickpeas, this stew supports a healthy lifestyle. It’s a nutritious option that leaves you feeling energized, proving that wholesome meals can be delicious and good for you.
Easy to Customize , Whether craving extra greens or different textures, this stew adapts to personal preferences with ease. Toss in your favorite vegetables or adjust the spices to suit your mood, making it a lively canvas for creativity.

Chickpea Lentil Quinoa Spinach Stew

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Author: Charlene
Prep Time: 60 minutes
Cool Time: See notes
Cook Time: 25 minutes
Total Time: 8 hours (including freezing)
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Crispy fried lion’s mane ‘crab’ cakes with panko crust and garlic-dill aioli. Vegetarian, makes 24 cakes.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Pair with a fresh arugula salad or a quinoa side dish.
Serve alongside tangy coleslaw for added crunch.
Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Chickpeas: Use canned chickpeas for convenience. Rinse them well to reduce sodium and help the stew maintain great flavor. They add heartiness and protein.
Lentils: Opt for brown or green lentils for their texture. They hold their shape well during cooking. Make sure they’re fresh for better cooking times and to avoid mushiness.
Quinoa: Choose rinsed quinoa to remove bitterness. It adds a chewy texture and nutty flavor, making the stew filling and nutritious.
Spinach: Fresh spinach works best for flavor and texture, but you can use frozen if that’s what you have. It wilts down nicely, adding nutrients without overpowering the dish.
Diced tomatoes: Use canned diced tomatoes for convenience. They add acidity and sweetness, enhancing the overall flavor. Opt for no-salt-added if you’re watching sodium.
Onion: Go for yellow onions for balance and sweetness. Sauté them well to bring out their natural sugars, which deepen the flavor of your stew.
Garlic: Fresh garlic is key for a punch of flavor. Chop or mince it, as crushed garlic can burn more easily. It adds depth to the overall taste.
Vegetable broth: Use low-sodium vegetable broth for a balanced flavor. It adds moisture and richness to the stew while keeping it savory without excess salt.
Cumin: Ground cumin brings warmth and earthiness to the stew. It’s important to use fresh spices for stronger flavors, as old spices can lose their potency.
Olive oil: Use extra-virgin olive oil for sautéing. It adds richness and helps other flavors meld together. Make sure it’s good quality for the best taste in the stew.
Chickpeas: Use canned chickpeas for convenience. Rinse them well to reduce sodium and help the stew maintain great flavor. They add heartiness and protein.
Lentils: Opt for brown or green lentils for their texture. They hold their shape well during cooking. Make sure they’re fresh for better cooking times and to avoid mushiness.
Quinoa: Choose rinsed quinoa to remove bitterness. It adds a chewy texture and nutty flavor, making the stew filling and nutritious.
Spinach: Fresh spinach works best for flavor and texture, but you can use frozen if that’s what you have. It wilts down nicely, adding nutrients without overpowering the dish.
Diced tomatoes: Use canned diced tomatoes for convenience. They add acidity and sweetness, enhancing the overall flavor. Opt for no-salt-added if you’re watching sodium.
Onion: Go for yellow onions for balance and sweetness. Sauté them well to bring out their natural sugars, which deepen the flavor of your stew.
Garlic: Fresh garlic is key for a punch of flavor. Chop or mince it, as crushed garlic can burn more easily. It adds depth to the overall taste.
Vegetable broth: Use low-sodium vegetable broth for a balanced flavor. It adds moisture and richness to the stew while keeping it savory without excess salt.
Cumin: Ground cumin brings warmth and earthiness to the stew. It’s important to use fresh spices for stronger flavors, as old spices can lose their potency.
Olive oil: Use extra-virgin olive oil for sautéing. It adds richness and helps other flavors meld together. Make sure it’s good quality for the best taste in the stew.

Recipe Tips

If spinach starts to wilt too much while cooking, add a splash of water or broth halfway through the 20-minute simmer.
When the stew is too thick, gradually stir in an additional 1/2 cup of water or veggie stock to reach your desired consistency.
If the lentils are still crunchy after 20 minutes, continue simmering the stew and check for doneness every 5 minutes until tender.
For a subtle depth, add one more teaspoon of garam masala 15 minutes into simmering to intensify the flavors without overwhelming the dish.
If you want a smoother texture, blend half of the stew with an immersion blender a few minutes before serving for a creamy finish.

Serving Suggestions

Serve chickpea lentil quinoa stew with a side of gluten-free flatbread or cauliflower rice for dipping. I recommend pairing it with a crisp cucumber salad or sautéed kale for extra nutrients.

Add to your lunch rotation by using the stew to make hearty grain bowls. Combine it with roasted vegetables or a scoop of brown rice for an easy, satisfying meal.

Top chickpea lentil quinoa stew with non-dairy yogurt or crushed red pepper flakes for a hint of spice. Consider adding a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.

Recipe variations

You can use cooked chickpeas or canned chickpeas (15 oz) drained well in this chickpea lentil quinoa stew for a hearty texture and protein boost.
Add 1 teaspoon garam masala, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/2 teaspoon cumin powder for spice depth and warming flavor layers.
Either fresh spinach or 2 cups frozen spinach can be used; fresh should be packed, while frozen can be added directly to the stew without thawing.
If making for more people, double ingredients like 1/2 cup lentils, 1/2 cup quinoa, and 3 cups cooked chickpeas; adjust water to 4 cups and cook accordingly.

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How to Store?

To keep your chickpea lentil quinoa stew fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 1 day to maintain flavor and texture without spoilage.

Refrigeration: Place the stew in an airtight container and refrigerate for up to 4 days. Reheat gently before serving.

Freezing: Transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

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If you enjoyed this chickpea lentil quinoa stew or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!