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Warm Lentil + Mushroom Quinoa Bowls

Author - Alyssa Rimmer

A warm and comforting QUINOA BOWL with hearty French Lentils and flavor packed mushrooms. All topped with a perfect fried egg on top!

Okay, first things first: are quinoa bowls not delicious with a fried egg on top?

Gah, everything is better with a fried egg on top! 

But in all honestly, I’m having a major moment here. A moment that I wish would just stand still and never end. Because as I’m typing this I literally am pausing after each word to take a bite of this quinoa bowl.

Yes, I’m eating it right now and yes, it is so damn good! I’ve made it three times since I first tested the recipe and I can tell you right now: this combo is something that is going to live in my fridge for eternity. 

Oh but don’t worry, it will be fresh batches, not like the same one living on forever…you get the idea.

A warm and comforting QUINOA BOWL with hearty French Lentils and flavor packed mushrooms. All topped with a perfect fried egg on top!

This bowl was inspired by a wonderful conversation that Matt and I had a few weeks ago where I gloating about how lucky we’ve been with this winter and how I couldn’t believe that it was almost Spring.

Superstitious or not, I totally jinxed us.

Not even a day later, we were slammed with snow, freezing temps and everything else that I dread about New England winters. I guess I was counting my lucky stars a bit too early.

The only thing that gives me solace is that I get to continue to be nourished with warm and comforting quinoa bowls. I already have a fondness for vegetarian chili and quinoa casseroles, but I can always count on my quinoa bowls to make my tummy smile.

A warm and comforting QUINOA BOWL with hearty French Lentils and flavor packed mushrooms. All topped with a perfect fried egg on top!

Everything about this bowl rocks.

It reminds me of something you would see on a menu in a French cafe somewhere in the countryside. It’s rustic, simple, hearty and packed with great flavor. And while the quinoa and steamed kale certainly add to the dish, it's the lentils and mushrooms that are the real stars.

I cooked the lentils until they were al dente (is that something real with beans?) and tossed them with a bit of balsamic vinegar, chopped rosemary and sea salt. I used a gourmet blend of mushrooms, but any kind will do, and since mushrooms absorb flavor so nicely, I sauteed them in some red wine.

And of course, the whole bowl was topped with a deliciously runny fried egg. Enjoy!

xo Alyssa

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A warm and comforting QUINOA BOWL with hearty French Lentils and flavor packed mushrooms. All topped with a perfect fried egg on top!
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Warm Lentil + Mushroom Quinoa Bowls

It reminds me of something you would see on a menu in a French cafe somewhere in the countryside. It’s rustic, simple, hearty and packed with great flavor. And while the quinoa and steamed kale certainly add to the dish, it's the lentils and mushrooms that are the real stars.

Course Main Course
Cuisine American, French
Keyword lentils, mushroom, quinoa bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 810 kcal
Author Alyssa

Ingredients

for the lentils:

  • 1 cup Bob's Red Mill Petite French Green Lentils
  • 2 cups water
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon chopped rosemary
  • Salt & pepper

for the mushrooms:

  • 8 oz mushrooms
  • 1/4 cup red wine
  • 1 teaspoon oil
  • 1 teaspoon oregano
  • Salt & pepper

for the bowls:

  • 2 cups cooked quinoa
  • 4 cups steamed baby kale opt
  • Lentils
  • Mushrooms
  • 2 eggs

Instructions

  1. Add lentils and water to a small sauce pan. Bring to boil and let boil for 2 minutes then cover and reduce to simmer for 10 - 15 minutes, until beans are just tender.
  2. While beans are cooking, saute mushrooms in oil and red wine over medium heat. Cook until wine has reduced by 2/3 and mushrooms are soft, about 3 - 5 minutes. Remove from heat and let sit.
  3. When lentils are done, mix in remaining ingredients.
  4. Assemble two bowls with quinoa on the bottom, then remaining ingredients arranged around the edge and top each bowl.
  5. Enjoy with a small sprinkle of salt and pepper.
Nutrition Facts
Warm Lentil + Mushroom Quinoa Bowls
Amount Per Serving
Calories 810 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 456mg 19%
Potassium 4262mg 122%
Total Carbohydrates 231g 77%
Dietary Fiber 95g 380%
Sugars 10g
Protein 98g 196%
Vitamin A 275.4%
Vitamin C 214.5%
Calcium 45.5%
Iron 159.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

simply-quinoa-instagramIf you are following along with our Vegetarian Challenge, make sure to use the hashtag #SQchallenge to share your versions of the recipes!

 

This post was sponsored by the awesome folks over at Bob’s Red Mill. Thanks for supporting the companies and brands that promote the healthy, sustainable lifestyle that I believe in and share on SQ!

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8 comments
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  1. Lovely, you see we all appear to love our quinoa but oh, I love my lentils too and you are right… Cannot go wrong with a good big handful of mushrooms. I add those to so much.
    Looks like you hit the spot there, now a burger from this……… What do you think? No eggs now or at least egg replacer but me and the burger thing……

  2. Al dente lentils would be very difficult for the body to digest. Legumes need to be cooked the whole way through. You could also cook lentils with some kombu to make them easier to digest.

  3. Love the recipes although I am saving them rather than using them. Here in Australia it is the middle of a really hot summer and the soups etc are just not what I feel like cooking and eating. I did buy most of the basic ingredients for the dishes but have missed a lot of the odd things for recipes. I think they will be nice when winter approaches.

    • Yes, I completely agree. I sometimes forget that all my readers in Australia are on opposite seasons! All I’m craving is warm, hearty dishes like this and all you guys are craving is light, fresh salads 🙂 Next week I have a great salad that I think you’ll really like, so stay tuned!

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