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Lentils Quinoa Skillet

A nutritious one-pan meal combining protein-packed lentils and fluffy quinoa with aromatic spices and vegetables for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 carrots, diced
  • 3 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large skillet or wide pan over medium heat. Add diced onion and cook for 3-4 minutes until it becomes translucent and fragrant. Add minced garlic and cook for another 30 seconds until you smell the garlic aroma.
  2. Add the bell pepper and carrots, stirring everything together. Cook for 5 minutes, allowing the vegetables to soften slightly while retaining some bite.
  3. Sprinkle in cumin, paprika, and turmeric, stirring constantly for about 30 seconds until fragrant. Pour in the vegetable broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.
  4. Add the rinsed lentils and quinoa to the skillet, stirring everything together. Season generously with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 15-18 minutes until both the lentils and quinoa are tender and have absorbed most of the liquid.
  5. Remove the lid and stir in fresh spinach, watching it wilt into the warm mixture. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

Don't skip rinsing the quinoa and lentils to remove bitterness and excess starch. Avoid overcooking by checking texture at 15 minutes. Keep heat at medium-low when simmering to prevent scorching. Don't add spinach too early or it will lose its vibrant color. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth to restore moisture. Can substitute red lentils with green lentils (add 10 minutes cooking time), quinoa with brown rice, or spinach with kale or chard.