QUINOA LENTIL BROTH BOWL
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
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
PANERA BROTH BOWL WITH LENTILS, QUINOA AND VEGGIES {GF, VEGAN}
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
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
RED LENTIL QUINOA BOWL
A classic veggie and grain bowl that's perfect for a wholesome dinner or healthy meal prep idea.
Provided by Deryn Macey
Categories Main Dish
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 bowl, Calories 524 calories, Fat 12 g, Carbohydrate 88 g, Fiber 18 g, Protein 23 g
LENTIL QUINOA BROTH BOWL
Number Of Ingredients 14
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
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