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–+ servings
Lentil Quinoa Bowl

Discover the secrets of the Panera Vegan Lentil Quinoa Bowl. Learn how to make this nutritious and satisfying meal at home: Lentil Quinoa Bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup green or brown lentils, rinsed and drained
  • 0.5 cup quinoa, uncooked
  • 4 cups vegetable broth, low sodium
  • 1 cup diced tomatoes (fresh or canned)
  • 2 cups kale or spinach, roughly chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 0.5 cup diced celery
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 0.5 teaspoon turmeric
  • to taste black pepper and salt
  • 2 tablespoons fresh squeezed lemon juice

Equipment

  • Large pot
  • Fine mesh strainer
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Rinse lentils under cold water, picking through for any debris. Rinse quinoa in a fine mesh strainer until water runs clear.
  2. Chop all vegetables for easy access while cooking.
  3. Heat olive oil in a large pot over medium heat and sauté diced onion for about 3 minutes until translucent.
  4. Add minced garlic and cook for another minute.
  5. Stir in diced carrots and celery, cooking for about 5 minutes until they start to soften.
  6. Sprinkle in cumin and turmeric, stirring for about 30 seconds to release flavors.
  7. Add vegetable broth and rinsed lentils, bringing to a boil. Then, reduce heat and simmer for 15 minutes.
  8. Stir in quinoa, ensuring it's submerged in liquid, cover, and simmer for another 15 minutes.
  9. Once quinoa and lentils are tender, add diced tomatoes and chopped greens, cooking for another 5 minutes. Season with salt and pepper to taste.
  10. Remove from heat and stir in fresh lemon juice. Adjust seasonings as needed.

Nutrition

Calories: 380kcalCarbohydrates: 64gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 450mgPotassium: 650mgFiber: 14gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 10mgIron: 20mg

Notes

Store leftovers in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months. To make the recipe more versatile, consider adding roasted red peppers or fresh herbs. If you prefer a thicker consistency, let it simmer uncovered for the last few minutes to reduce liquid. This dish gets better over time as flavors meld together, making it great for meal prep.
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