Quinoa Lentil Broth Bowl Recipes

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



Panera Broth Bowl with Lentils, Quinoa and Veggies {GF, Vegan} image

Healthy superfood copycat Panera broth bowls with lentils, quinoa, kale and cauliflower makes for the most comforting and nutritious one pot meal. Gluten Free and can be made Vegan. | avocadopesto.com

Provided by Vicky Berman

Categories     Soup

Time 1h

Number Of Ingredients 19

1 onion (cut into large pieces)
4 cloves garlic (chopped)
2 stalks celery (cut up)
3 carrrots (cut up )
1 tablespoon extra virgin olive oil
salt/pepper to taste
1/4 cup gluten free tamari (add 1 extra tablespoon for saltier version)
1/2 cup quinoa
1/2 cup brown lentils
1 bunch rosemary
2 sprigs fresh parsley
8 cups broth (use vegetable broth for vegan version or chicken broth for non-vegan version)
add
2-3 cups kale
1-2 cups spinach (chopped)
2 cups riced cauliflower (1/2 head, processed to be like rice in the food processor)
2-3 tablespoons lemon juice
1 lemon (zested)
For garnish: chopped scallions (cilantro and chili garlic sauce (optional to add spiciness to the soup))

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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 34 g, Protein 9 g, Fat 3 g, Sodium 1851 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

QUINOA LENTIL BROTH BOWL



Quinoa Lentil Broth Bowl image

Quinoa Lentil Broth Bowl is an easy recipe for a hearty bowl of soup filled with lentils, quinoa, carrots, kale and a hint of lemon in a light tomato broth. Switch out the chicken broth for vegetable broth, top with an egg and have a perfect Meatless Monday dinner!

Provided by Gwynn Galvin

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 12

1 Tbs. olive oil
6 thinly sliced lemon wheels
1 onion, (chopped, 1 cup)
2 cups packed chopped kale leaves, (abut 2 ounces)
2 carrots, (peeled and chopped, 1 cup)
1 rib celery, (chopped, 1/2 cup)
1 envelope Sazan seasoning, (Goya or Knorr brand)
3 cans (14.5 ounces each) chicken broth ( or vegetable broth, 5 1/4 cups)
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
1/3 cup lentils*
1/3 cup quinoa*
cooked sliced chicken (optional)

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.

Nutrition Facts : Calories 152 kcal, Carbohydrate 28 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Sodium 29 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

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