1-Pot Tomato Quinoa Lentil

This 1-Pot Tomato Quinoa Lentil is the perfect, protein-packed vegan dinner. Super easy, super healthy, and super delicious.

Who’s ready for another simple, healthy, and delicious dinner recipe?

All you need to make this recipe is 1 pot, 13 basic ingredients, and 30 minutes!

The concept is simple: chop the vegetables and add them to a large pot with the quinoa, lentils, and spices and cook to perfection.

It doesn’t get much easier than that.

It’s not only easy and simple. It’s also packed full of flavour!

We’re talking paprika, basil, oregano and lots of garlic. As the lentils and quinoa are cooked in the pot, they really soak up all of those spices, creating a comforting and flavourful dish.

Plus, it’s a plant-based powerhouse. It packs 26 grams of protein and 14 grams of fibre per serving!

It’s also high in calcium, magnesium, and vitamin A.

This would make the perfect dinner for when you’re craving something comforting, yet healthy. It also stores really well. So I highly recommend making enough for leftovers. Serve it on its own or pair it with homemade vegan naan bread.

For more 1-pot meals, check out my Sweet Potato Cauliflower Chickpea Stew, Potato Leek Lentil Curry, Sweet Potato Risotto, and 1-pot Vegan Lentil Lasagne.

If you try this recipe, I’d love to know. Leave a comment, rate it, or share it on social media.

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1-Pot Tomato Quinoa Lentil

Prep Time

8 mins

Cook Time

22 mins

Total Time

30 mins

 

This 1-Pot Tomato Quinoa Lentil is the perfect, protein-packed vegan dinner. Super easy, super healthy, and super delicious.

Servings: 2 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 carrots
• 1 cup corn, fresh or frozen (130 g)
• 1/2 cup red lentils (94 )
• 1/2 quinoa (94 g)
• 1 can tomatoes
• 1.5 cup water
• 2 tsp paprika
• 1 tsp basil
• 1 tsp oregano
• 2 big handfuls spinach
• Salt and pepper

Instructions

1. Finely chop the onion and garlic. Grate the carrot.
2. Rinse the lentils and quinoa.

3. Add all of the ingredients to a large pot and bring to a boil. Lower the heat and let it simmer for 18-22 minutes or until the lentils and quinoa are cooked all the way through. Stir occasionally. 

4. Season with salt and pepper, and serve!
5. Store leftovers in the fridge for 4-5 days.

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