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
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.