Go Back
+ servings
0 from 0 votes
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.
Quinoa Lentil Broth Bowl
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
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!
Course: Main Course, Soup
Servings: 6
Author: Gwynn Galvin
Ingredients
  • 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
Instructions
  1. Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.
  2. Cook onion, kale, carrots, celery and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.
  3. 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.
  4. Top with sliced cooked chicken, if desired.
Recipe Notes

Makes 6 cups.

*Replace lentils AND quinoa with 2/3 cup Trader Joe's Harvest Grains Blend, a mix of Israeli couscous, orzo, baby garbanzo beans and red quinoa.