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    Home » Recipes » Vegetarian

    Lentil Quinoa Bowl

    January 7, 2022 · Published: January 12, 2016 By: Asian Caucasian Leave a Comment

    Jump to Recipe·Print Recipe

    This delicious vegetarian Lentil Quinoa Bowl is nothing but comfort! It's so nutritious with hearty French lentils and quinoa as the base, spinach leaves, and sliced eggs for protein.

    A lentil quinoa bowl topped with sliced eggs, a red chili pepper, and lemon slice, with a spoon inserted.

    Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don't give out their recipes so I recreated it myself! It's really delish and comforting.

    The broth is so easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you'll need. Trust me, you won't be able to tell if it's take-out from Panera or home made!

    Print
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    A lentil quinoa bowl topped with sliced eggs, a red chili pepper, and lemon slice, with a spoon inserted.

    Lentil Quinoa Bowl

    • Author: Asian Caucasian
    • Prep Time: 20 min
    • Cook Time: 30 min
    • Total Time: 50 min
    • Yield: 4
    • Category: Dinner
    • Method: Stove Top
    • Cuisine: Asian Fusion
    • Diet: Vegetarian
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    Description

    This delicious vegetarian Lentil Quinoa Bowl is nothing but comfort! It's so nutritious with hearty French lentils and quinoa as the base, spinach leaves, and sliced eggs for protein.


    Ingredients

    Units Scale
    • 3 cups water
    • 5 dried shiitake mushrooms
    • 5 sun dried tomatoes
    • 3 cloves garlic, crushed
    • 2 tablespoons miso paste, more to taste
    • 3 tablespoons soy sauce, more to taste
    • 1 Thai chili pepper, seeded and sliced
    • Juice of ½ a lemon
    • Handful chopped cilantro
    • 2 tomatoes, diced
    • ¼ cup cooked quinoa
    • ¼ cup cooked French green lentils
    • 1 cup chopped frozen kale
    • Fresh, torn baby spinach leaves
    • One cooked egg, sliced
    • One slice of lemon

    Instructions

    For the Broth

    1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
    2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.

    To Assemble

    1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.

    Notes

    French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

    Adapted from: Panera Bread

    Nutrition

    • Serving Size:
    • Calories: 141
    • Sugar: 4 g
    • Sodium: 422.8 mg
    • Fat: 2.5 g
    • Carbohydrates: 23.1 g
    • Protein: 9 g
    • Cholesterol: 46.5 mg

    Keywords: Lentil Bowl, Quinoa Bowl, Asian Bowl

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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