One Pot Moroccan Lentils + Quinoa
Author - Alyssa Rimmer
These incredible Moroccan Lentils + Quinoa are made in just one pot and are a high-protein, absolutely delicious, plant-based meal your whole family will love!
Are you ready to be wrapped in a warm food hug?
Because that's exactly what this bowl is. It's cozy, comforting, hearty, satisfying and makes you feel safe. One of those meals that makes you want to snuggle up on the couch under a huge blanket with a glass of red wine and a puppy beside you.
Yep, that's pretty much my perfect night.
As the title suggests, this recipe for Moroccan lentils and quinoa is made in just one pot. I love using my dutch oven for this type of meal, but really any large soup pot will work.
It starts with a quick saute of some veggies, then we layer in some diced tomatoes, two types of lentils, quinoa and LOTS of spices to amp up the flavor. Even though I've never been to Morocco (it's on my list!), I imagine their food is incredibly flavorful and vibrant, just like this recipe.
So once you've got everything in the pot, it's time to just let it simmer. Simmer simmer simmer. This helps to develop the flavor and makes it all nice and thick. (<– I'm a big fan of thick soups and stews)
But really what's great about this recipe is that it's packed with plant-based protein!
I'm always trying to find ways to add more protein-rich meals into my diet and these Moroccan lentils do it. Lentils have 19g of protein per serving and quinoa as 10g, so together we're talking about a super delicious, high-protein meal that is going to nourish your mind, body and soul.
Plus, you guys have been asking for more lentil recipes, so…here you go! 😉
If you want to learn more about why I seriously heart lentils, check out my original One Pot Lentils + Quinoa recipe. I dive into why lentils are so healthy and the top 10 reasons why I think everyone should add them into their diet!
But now…let's eat!
Go on and scoop yourself a generous helping of this flavor-packed meal and make sure to save those leftovers for your lunches!
If you end up trying this awesome quinoa chili recipe, I'd absolutely LOVE to see a pic❤️ you can share something with me on Instagram by tagging @simplyquinoa or using #simplyquinoa!
One Pot Moroccan Lentils & Quinoa
These incredible Moroccan Lentils + Quinoa are made in just one pot and are a high-protein, absolutely delicious, plant-based meal your whole family will love!
Ingredients
- 1 small onion chopped (any variety)
- 1 cup chopped carrots about 3 medium
- 1 cup chopped celery about 4 stalks
- 1 red bell pepper seeded + dieced
- 2 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cumin
- 2 teaspoon smoked paprika
- 1 1/2 teaspoon turmeric
- 1 teaspoon salt + pepper
- 1/2 teaspoon red pepper flakes
- 1 18.5 oz jar of diced tomatoes
- 1/2 cup brown lentils
- 1/2 cup red lentils
- 1/2 cup red quinoa or variety of choice
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 cup coconut milk
Instructions
- Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add onion, carrots, celery, pepppers and garlic, and cook until everything has started to soften, about 3 – 4 minutes.
- Season with ginger and spices and stir around until the whole mixture becomes fragrant, about 1 minute.
- Pour in the tomatoes, lentils, quinoa, and broth, and bring the mixture to a boil. Cover and reduce to simmer for 25 - 30 minutes.
- Remove pot from the heat, uncover and add spinach and coconut milk, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
- Serve with a drizzle of olive oil, fresh herbs and sliced hot peppers.
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Does this freeze well?
Yep! It will still be delicious 🙂
Hi from Australia, I have been experimenting for a while building up a collection of vegetarian recipes to make regularly, this is my favorite thing cook at the moment ! Have tried it with canned and dried lentils and both times turned out to be delicious, I adjusted the stock slightly for canned.
If you have the option is better with dried for sure, and tastes better the next day
Thanks so much for sharing, Peter! I’m thrilled you’ve been enjoying the recipe 🙂
I made this the other day and it was so delicious! I love recipes like this with lentils and quinoa that can be thrown together in one pot. Definitely something I’ll come back to 🙂
Oh hooray! I’m SOO happy!
Great recipe – lentils turned out perfect. I found the lentils really thickened up after letting them rest for 10 minutes.
Hooray!!!
Oh, this looks so yummy! I probably would have two or even three servings of this dish for brunch since I’m currently trying to gain a little bit of muscle. Looks so so delicious! Look at the vibrant colors of the veggies and spices included in this dish!
Made this for dinner last night. What a home run out of the park recipe!!! It was fun to make, and the aroma in the kitchen was fabulous!
The only chopped tomatoes I had on hand were Rotel with green chilis. So I took a chance… And I think it really added a nice extra kick in the pants. For added texture, I sprinkled blanched almond slivers on top. Warmed up some left overs for lunch an hour ago, and as I suspected, it’s even better the next day! Another winner, Alyssa! Thanks for sharing!
(And to the other poster who wondered if leaving the tomatoes out would ruin this recipe, I don’t think so at all. They really add a nice flavor, sure, but this recipe is bursting with flavor and texture anyway.)
Woohoo!! So glad you enjoyed it, Tracy 🙂 Love that changes you made – holy yum!
Do you think it would be any good without the tomatoes? My husband is allergic to them, but this looks soooo good!
Damn, this moroccan lentils recipe looks so delicious!! I can’t wait to try it myself. Thank you for sharing!
Can’t wait to hear how it turns out! xox
Alyssa, this sounds delicious! Do you mean a 14.5 oz can of tomatoes?