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Red Lentil Quinoa Bowl

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

This hearty and nutritious bowl features red lentils and quinoa simmered with aromatic spices, fresh veggies, and a creamy tahini or yogurt drizzle. It’s a perfect meal for meal prep, packed with protein, and naturally gluten-free and vegan!


Ingredients

Units Scale

For the Bowl:

  • 1/2 cup red lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 cup baby spinach or kale, chopped
  • 1/2 lemon, juiced

For Toppings (Optional but Recommended):

  • 1 tablespoon tahini or Greek yogurt
  • 1 tablespoon toasted nuts or seeds (pumpkin, almonds, or sesame)
  • 2 tablespoons fresh herbs (parsley or cilantro)
  • 1/2 avocado, sliced
  • 1 tablespoon feta cheese (optional, if not vegan)
  • Red pepper flakes, for heat

Instructions

Step 1: Cook the Lentils & Quinoa

In a medium pot, heat olive oil over medium heat.

Sauté onion, garlic, and carrot for 3-4 minutes until softened.

Add rinsed red lentils and quinoa, then stir in vegetable broth, turmeric, cumin, smoked paprika, garlic powder, and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and lentils are soft.

Step 2: Add Greens & Finish

Stir in chopped spinach or kale, letting it wilt for 1-2 minutes.

Squeeze in lemon juice and mix well.

Step 3: Serve & Garnish

Divide into bowls and drizzle with tahini or Greek yogurt.

Sprinkle with nuts, seeds, fresh herbs, and avocado slices.

Enjoy warm!

 


Notes

  • Make it spicy: Add 1 teaspoon harissa paste or a pinch of cayenne.
  • For extra protein, mix in roasted chickpeas or tofu.

 

  • Storage: Keeps in the fridge for up to 4 days. Reheat with a splash of broth or water.