Lentil Quinoa Broth Bowl Recipes

QUINOA LENTIL BROTH BOWL

Steps:

• Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.
• Cook onion, kale, carrots, celery and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.
• Add chicken or vegetable broth, diced tomatoes with their juices and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa. Reduce heat and simmer, covered, until grains are tender, about 10-15 minutes.
• Top with sliced cooked chicken, if desired.

RED LENTIL QUINOA BOWL

Steps:

• Pre-heat the oven to 400 degrees F.
• Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
• Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
• Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
• To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
• Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
• To assemble, divide everything between 4 containers or bowls and serve right away.

PANERA BROTH BOWL WITH LENTILS, QUINOA AND VEGGIES {GF, VEGAN}

Steps:

• In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.
• In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.
• Add tamari, quinoa and lentils.
• Add 1 bunch rosemary and 2 sprigs fresh parsley.
• Add 8 cups broth.
• Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.
• Add kale and cauliflower. Cook for a few minutes.
• Add spinach, lemon juice and lemon zest.
• Serve garnished with fresh herbs and chili garlic sauce for added spice.

QUINOA LENTIL BROTH BOWL

Steps:

• Place quinoa and lentils in a pot with 3 cups water and bring to a boil.
• Simmer for 15 to 20 minutes, or until lentils are al dente. You want them cooked, but not mushy.
• In a medium sized pot, saute garlic, carrots, and canned tomatoes for 2 minutes.
• Add 3 cups water and bring to a simmer.
• Cook until carrots are tender.
• Turn off heat and whisk in miso paste.
• Add cooked quinoa and lentils.
• Add spinach and kale.
• Stir to combine until greens have wilted.
• Bring soup back up to a simmer if needed.
• Squeeze in half the lemon.
• Serve topped with green onions and slices of lemon.

SPICY LENTIL QUINOA CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
• Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
• Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

LENTIL QUINOA BROTH BOWL

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic, sautee for a few minutes until fragrant, and onions are translucent.
• Add broth, quiona, lentils, sun-dried tomatoes, bay leaf, seasoning and Miso mixture to the pan.
• When the mixture comes to a boil, turn the heat to low. Cover the pan and allow to simmer for ~10-15 minutes or until quinoa is cooked
• Just before serving, stir in kale and spinach and allow them to gently wilt in the mixture
• Transfer to two bowls, topping each bowl with a sliced egg or 4 oz of chicken