Panera Lentil Quinoa Bowl Recipe
Filled with nutrient-rich red lentils, quinoa, and a medley of fresh greens, this hearty bowl is full of plant-based goodness. Infused with aromatic spices, a squeeze of lemon, and optional boiled eggs for added protein, this Lentil Quinoa bowl is not only delicious but is also a comforting and satisfying meal that proves healthy food can taste amazing.
Equipment
- 1 large soup pot
Ingredients
- 1 T Olive Oil
- ½ onion chopped
- 3 cloves garlic minced
- ½ cup red lentils
- ½ cup uncooked quinoa
- 1 14.5 ounce can diced tomatoes
- 2 bay leaves
- 4 cups of vegetable broth or chicken, plus more for serving
- 1 cup fresh spinach
- 1 cup fresh chopped kale
- 1 T soy sauce
- ½ t paprika
- ¼ t cayenne pepper
- ½ t salt
- Pepper to taste
- 1 lemon
- Boiled eggs optional
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until soft and fragrant.
- Add the paprika, cayenne pepper, and salt and allow to cook together for 30 seconds.
- Add the red lentils, quinoa, bay leaves, tomatoes, broth, and soy sauce. Bring to a boil.
- Cover and cook on low, simmering for about 20 minutes. Check every five minutes, stirring occasionally. When the lentils and quinoa are tender, take off the heat.The mixture will be thick.
- Taste and season the lentil and quinoa mixture with salt and pepper as needed.
- Warm a cup of extra broth in a saucepan over medium heat.
- Scoop the lentil and quinoa mixture into bowls. Add warmed broth until the desired consistency is achieved.
- Squeeze lemon juice over the soup.
- Serve with boiled eggs sprinkled with extra paprika.