Are you looking for delicious and nutritious recipes to spice up your meal routine? Look no further! Lentils and quinoa are two superfood ingredients that pair perfectly together, offering a boost of protein, fiber, and vitamins. In this article, we’ll explore 20 mouth-watering lentil and quinoa recipes that are perfect for every occasion.
From hearty stews to flavorful salads, these recipes showcase the versatility and deliciousness of combining lentils and quinoa. Whether you’re in the mood for something spicy or something soothing, there’s a recipe on this list that’s sure to satisfy your cravings.
In the following pages, we’ll dive into each of these 20 recipes, highlighting the ingredients, cooking methods, and tips to make them shine. So go ahead, get creative, and start cooking with lentils and quinoa today!
Spicy Lentil and Quinoa Stuffed Peppers
Spicy Lentil and Quinoa Stuffed Peppers: A flavorful and nutritious vegetarian recipe that combines the comforting warmth of roasted peppers with the protein-packed punch of lentils and quinoa.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 cup cooked lentils
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1-2 dried red chili flakes (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, lentils, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the quinoa-lentil mixture, filling to the top.
5. Drizzle the tops with olive oil and sprinkle with chili flakes (if using).
6. Roast for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Creamy Coconut Lentil and Quinoa Curry
This creamy curry combines the wholesome goodness of lentils and quinoa with the richness of coconut, perfect for a satisfying and healthy meal.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup quinoa, rinsed and drained
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup coconut cream
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions using 2 cups of water or broth.
2. In a large pot, sauté the onion and garlic in coconut oil until softened.
3. Add the quinoa, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in the diced tomatoes and cooked lentils. Season with salt and pepper to taste.
5. Gradually add the coconut cream, stirring well.
6. Simmer for 15-20 minutes or until the quinoa is tender and the sauce has thickened slightly.
7. Serve hot, garnished with fresh cilantro or parsley if desired.
Cooking Time: approximately 30-40 minutes
Lentil and Quinoa Veggie Burgers
These flavorful burgers are packed with protein, fiber, and nutrients, making them a perfect option for a quick and healthy meal. With the combination of lentils, quinoa, and sautéed vegetables, you’ll be hooked from the first bite!
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1/2 cup grated carrot
– 1/2 cup chopped mushrooms
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 egg, lightly beaten (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mix together cooked lentils, quinoa, oats, onion, garlic, carrot, mushrooms, cumin, salt, and pepper.
3. Shape the mixture into 4-6 patties, depending on desired size.
4. Cook patties for 4-5 minutes per side or until golden brown and crispy.
5. Serve immediately on a toasted bun with your favorite toppings.
Cooking Time: 10-12 minutes
Moroccan-Spiced Lentil and Quinoa Salad
This hearty salad combines the nutty flavor of quinoa with the comforting warmth of red lentils, all wrapped up in a blanket of aromatic spices inspired by Moroccan cuisine. Perfect for a quick lunch or as a side dish for dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large saucepan, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, and cinnamon. Cook for an additional minute.
4. Add lentils and stir to combine with spice mixture. Cook according to package instructions or until tender.
5. Combine cooked quinoa and lentil mixture in a bowl. Season with salt and pepper to taste.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Lentil and Quinoa Soup with Kale
This recipe combines the protein-rich lentils and quinoa with the nutritious greens of kale, creating a deliciously healthy soup that’s perfect for a chilly evening.
Ingredients:
– 1 cup dried green or brown lentils
– 2 cups water
– 1 cup quinoa
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse the lentils and quinoa in a fine-mesh strainer.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the lentils, quinoa, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the grains are tender.
4. Stir in the chopped kale leaves. Simmer for an additional 5-7 minutes or until the greens have wilted.
Cooking Time: 45-50 minutes
Garlic Butter Lentil and Quinoa Stir-Fry
Get ready to delight your taste buds with this flavorful and nutritious stir-fry, packed with the goodness of lentils and quinoa. This recipe is a perfect blend of aromatic garlic butter, tender vegetables, and protein-rich legumes.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 small onion, diced
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the butter in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the diced onion and cook until translucent, about 3 minutes.
4. Add the mixed vegetables and cook until they are tender-crisp, about 4-5 minutes.
5. Stir in the cooked lentils and quinoa. Season with salt and pepper to taste.
6. Cook for an additional 2 minutes to combine flavors.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Lentil and Quinoa Buddha Bowl with Tahini Dressing
Nourish your body and soul with this hearty and nutritious bowl, packed with protein-rich lentils, fiber-filled quinoa, and creamy tahini dressing.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as broccoli, carrots, and sweet potatoes)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils and quinoa.
2. Add roasted vegetables on top of the grain mixture.
3. In a small bowl, whisk together tahini paste, lemon juice, and olive oil until smooth.
4. Pour the dressing over the Buddha Bowl ingredients.
5. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
Cooking Time: 30 minutes
Lentil and Quinoa Tacos with Avocado Crema
This flavorful recipe combines the nutritional benefits of lentils and quinoa with the creaminess of avocado crema, all wrapped up in a delicious taco package. Perfect for a quick and easy dinner or lunch on-the-go!
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 tacos shells
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. In a large pan, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cooked lentils, quinoa, corn kernels, cumin, salt, and pepper; stir to combine.
4. Cook for an additional 2-3 minutes or until heated through.
5. Warm tacos shells according to package instructions.
6. Assemble the tacos by filling each shell with the lentil-quinoa mixture.
Avocado Crema:
– 1 ripe avocado, mashed
– 1 tablespoon lime juice
– Salt and pepper to taste
Mix all ingredients together in a bowl until smooth. Serve on top of your Lentil and Quinoa Tacos!
Cooking Time: 20-25 minutes
Lentil and Quinoa Stuffed Sweet Potatoes
Sweet potatoes make a perfect canvas for this nutritious and flavorful filling, packed with protein-rich lentils and quinoa. This recipe is an ideal meal prep or weeknight dinner solution.
Ingredients:
– 4 large sweet potatoes
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes or until tender.
3. In a pan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Stir in cooked lentils, quinoa, cumin, salt, and pepper.
5. Split open baked sweet potatoes and fill each with the lentil-quinoa mixture.
6. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes (includes baking time)
Lentil and Quinoa Tabouli Salad
This refreshing salad combines the nutritious goodness of lentils and quinoa with the brightness of herbs, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, quinoa, parsley, mint, and scallions.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the salad mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Cheesy Lentil and Quinoa Casserole
This comforting casserole combines nutritious quinoa and lentils with a rich and creamy cheese sauce, perfect for a cozy night in or a satisfying meal prep.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup cooked lentils
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cooked lentils, thyme, salt, and pepper.
5. Combine cooked quinoa, lentil mixture, cheddar cheese, and Parmesan cheese in a baking dish.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Lentil and Quinoa Sushi Rolls
Take your sushi game to the next level with this innovative recipe that combines the nutty goodness of quinoa with the earthy taste of lentils. This plant-based twist on traditional sushi rolls is perfect for a quick and healthy snack or meal.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 1/4 cup short-grain rice vinegar
– 1/4 cup water
– 1 sheet nori seaweed
– Optional fillings: cucumber, avocado, carrot, and pickled ginger
Instructions:
1. Cook lentils and quinoa according to package instructions.
2. Mix cooked lentils and quinoa with short-grain rice vinegar and water until well combined.
3. Lay a sheet of nori seaweed flat on a surface.
4. Place about 1 tablespoon of the lentil-quinoa mixture onto the seaweed, leaving a small border at the top.
5. Add optional fillings if desired.
6. Roll up the seaweed tightly but gently, applying even pressure to form a compact roll.
7. Slice into individual pieces and serve.
Cooking Time: 10-15 minutes (cooking lentils and quinoa)
Lemon Herb Lentil and Quinoa Pilaf
This pilaf is a perfect blend of flavors, textures, and nutrients. The combination of tender lentils, fluffy quinoa, and citrusy lemon juice creates a dish that’s both satisfying and healthy.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Rinse quinoa in a fine mesh strainer and drain well.
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender and fluffy.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in cooked lentils, lemon juice, rosemary, salt, and pepper.
6. Combine cooked quinoa with the lentil mixture and stir to combine.
7. Cook for an additional 2-3 minutes or until flavors are well combined.
Cooking Time: 30-35 minutes
Lentil and Quinoa Breakfast Scramble
Start your day with a protein-packed breakfast that’s both healthy and delicious! This Lentil and Quinoa Breakfast Scramble is made with red lentils, quinoa, and flavorful spices, all in one convenient bowl.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 1 cup cooked quinoa
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped bell peppers, mushrooms, or spinach for added flavor
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rinsed lentils, cooked quinoa, cumin, salt, and pepper to the saucepan.
5. Stir well to combine, then reduce heat to low and simmer for 10-15 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped bell peppers, mushrooms, or spinach if desired.
Cooking Time: 20-25 minutes
Lentil and Quinoa Meatballs with Marinara
This recipe combines the protein-rich flavors of lentils and quinoa with the savory taste of meatballs, all wrapped up in a rich marinara sauce. Perfect for a quick and easy dinner or meal prep.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine cooked lentils, quinoa, breadcrumbs, egg, olive oil, onion, and garlic. Mix well.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
4. Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until lightly browned.
5. While meatballs are baking, heat marinara sauce in a large skillet over medium-high heat.
6. Add cooked meatballs to the sauce and simmer for 5-7 minutes.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Lentil and Quinoa Greek Salad
This refreshing salad combines the nutty flavor of quinoa with the earthy taste of lentils, all wrapped up in a Greek-inspired package. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 2 tbsp. extra-virgin olive oil
– 1 tbsp. red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils and quinoa.
2. Add mixed greens, cherry tomatoes, feta cheese, and olives on top of the grain mixture.
3. Drizzle with olive oil and red wine vinegar, season with salt and pepper to taste.
4. Toss gently to combine.
Cooking Time: 15-20 minutes (depending on cooking methods for lentils and quinoa)
Smoky Lentil and Quinoa Chili
A hearty and flavorful chili recipe that combines the smokiness of chipotle peppers with the nutty goodness of quinoa and lentils. This plant-based dish is perfect for a cozy night in or as a packed lunch for work.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the lentils, quinoa, cumin, smoked paprika, chipotle pepper, salt, and pepper; stir to combine.
4. Add the diced tomatoes, kidney beans, and vegetable broth; bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the lentils and quinoa are tender.
Lentil and Quinoa Risotto with Mushrooms
This hearty risotto combines the nutty flavors of quinoa and lentils with the earthy taste of mushrooms, creating a nutritious and satisfying meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in cooked lentils, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
5. To combine quinoa and mushroom mixture, fluff cooked quinoa with a fork and add it to the skillet. Toss until well combined.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes.
Lentil and Quinoa Power Bowls with Roasted Vegetables
Elevate your mealtime with this nutritious bowl filled with fiber-rich lentils, protein-packed quinoa, and a medley of roasted vegetables. This recipe is perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 2 cups mixed vegetables (such as broccoli, Brussels sprouts, sweet potatoes, and red onions)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, feta cheese, or chopped fresh herbs for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. In a separate pot, combine cooked lentils and quinoa.
5. Serve the roasted vegetables over the lentil-quinoa mixture.
6. Top with optional avocado, feta cheese, or chopped fresh herbs, if desired.
Cooking Time: 25-30 minutes
Lentil and Quinoa Pancakes with Spicy Syrup
These savory pancakes are packed with protein-rich lentils and quinoa, making them a nutritious breakfast or brunch option. The spicy syrup adds a tangy kick that complements the earthy flavors of the grains.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup quinoa flour
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1/2 cup buttermilk
– Spicy Syrup (see below)
Instructions:
1. In a bowl, whisk together cooked lentils, quinoa flour, all-purpose flour, salt, and pepper.
2. In a separate bowl, whisk together egg and buttermilk.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes.
Spicy Syrup:
– 1/2 cup maple syrup
– 1 tablespoon hot sauce (such as sriracha)
– 1 tablespoon honey
Combine ingredients in a bowl and whisk until smooth. Serve warm over pancakes.
Cooking Time: 15-20 minutes
Summary
Lentils and quinoa – a match made in culinary heaven! In this article, we’ve gathered 20 delicious recipe ideas that showcase the perfect pairing of these two nutritious ingredients. From spicy stuffed peppers to creamy curry, veggie burgers to Moroccan-inspired salads, there’s something for every occasion and taste bud. Whether you’re in the mood for a hearty soup or a quick breakfast scramble, our recipes are sure to satisfy your cravings. So go ahead, get cooking, and discover the flavorful world of lentil and quinoa dishes!
