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These ONE POT Moroccan Lentils + Quinoa make for a hearty, delicious and super cozy fall meal!

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! 
Course Entree
Cuisine Moroccan
Keyword gluten-free granola, lentil stew, lentils, moroccan, moroccan stew, vegan bites, vegetarian soup, vegetarian spring rolls
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 292kcal



  • 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.


Calories: 292kcal | Carbohydrates: 41g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Sodium: 568mg | Fiber: 9g | Sugar: 6g