Turmeric Lentils and Quinoa
If you’re looking for a wholesome, plant-based, warming dish that’s easy to make and packed with nutrients, Turmeric Lentils and Quinoa is a perfect go-to. This recipe combines the golden spice of turmeric with protein-rich lentils and fluffy quinoa, brightened with parsley and topped with pomegranate seeds for an extra pop.
Why Turmeric Lentils and Quinoa?
The power of the ingredients
- Quinoa is a complete plant protein (contains all essential amino acids), and is rich in fiber, magnesium, B vitamins, iron, and antioxidants.
- Lentils are a staple legume, supplying plant protein, fiber, folate, iron, and complex carbohydrates that help you feel full longer.
- Turmeric contains curcumin, a bioactive compound known for its anti-inflammatory and antioxidant properties.
- Parsley adds freshness, vitamin C, vitamin K, and other micronutrients.
- Pomegranate seeds bring natural sweetness, color contrast, and additional antioxidants.
Together, they form a balanced, nutrient-dense meal — perfect as a hearty lunch, filling dinner, or meal-prep dish for the week.
Ingredients you’ll need
- 1 tbsp olive oil
- 2 large onions, chopped
- ½ tsp salt
- ½ tsp paprika
- ½ tsp turmeric
- ¼ tsp dried thyme
- 3 garlic cloves, chopped or minced
- 1 cup quinoa (rinsed)
- 1 can cooked lentils (drained + rinsed, or equivalently cooked lentils)
- 1¾ cups water or vegetable broth
- ½ cup chopped fresh parsley
- Optional topping: pomegranate seeds
Note: You may adjust salt or spices to taste, or use low-sodium broth if preferred.
Cooking Tips
- Rinsing quinoa matters: Quinoa has a natural coating called saponin that can taste bitter. Rinse in a fine-mesh sieve under cold water before cooking.
- Liquid ratio: Use 1¾ cups total liquid (water or broth). If after 15–20 minutes liquid remains, you can increase cooking time slightly or remove the lid to let moisture evaporate.
- Check lentils type: If using canned lentils, they’re already cooked. If using dried lentils, pre-cook them until just tender (about 15–20 min) before adding with quinoa (so the quinoa’s cooking time remains accurate).
- Stirring lightly: After cooking, fluff gently with a fork. Avoid stirring vigorously (which might make quinoa mushy).
- Adjust spicing: If you prefer more heat, add a pinch of cayenne or chili flakes. For milder flavor, reduce paprika.
Serving ideas for Turmeric Lentils and Quinoa
Here are a few extra serving ideas:
- Serve over a bed of greens (arugula, spinach, kale)
- Accompany with roasted vegetables or grilled tofu
- Add a dollop of yogurt, tzatziki, or cashew cream
- Top with extra nuts or seeds (e.g. toasted almonds, pumpkin seeds)
- Serve cold as a quinoa-lentil salad on warm days
Frequently Asked Questions (FAQs): Turmeric Lentils and Quinoa
Can I use dried lentils instead of a canned can?
A: Yes! If using dried lentils, rinse and pre-cook them until just tender (about 15–20 minutes depending on type). Then add them at the same time as the quinoa so their cooking times align. You might need to slightly adjust the liquid amount, since cooked lentils absorb some water already.
Can I substitute rice or another grain for quinoa?
A: You can, but note that cooking times and liquid ratios differ. Brown rice, for example, takes longer and needs more liquid. Quinoa is preferred here because it cooks in ~15 minutes and is high in protein. If substituting, you’ll need to experiment with proportions and timing.
Is Turmeric Lentils and Quinoa recipe vegan / gluten-free?
A: Yes, it is naturally vegan and gluten-free (quinoa is a seed, not a grain). Just ensure your vegetable broth is also gluten-free if you use it.
How long will leftovers last?
A: Stored in an airtight container in the refrigerator, it should last 3–4 days. Reheat gently (on stovetop or microwave) and add a splash of water or broth if it seems dry.
Can I freeze this dish?
A: Yes, it can be frozen for up to 2–3 months. Thaw overnight in the fridge and reheat slowly, adding a bit of liquid if needed. However, note that freezing may slightly soften the texture of quinoa.
Can I make this in an Instant Pot or pressure cooker?
A: Yes, with adjustments. Use the “rice” or “grain” function (or manual) with about 1½ cups liquid for 1 cup quinoa + lentils. Cook for ~7–10 min under pressure, then allow natural release. Because lentils cook quickly, avoid overcooking. Always test and adapt for your specific appliance.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Turmeric Lentils and Quinoa
Ingredients
- 1 tbsp olive oil
- 2 large onions chopped
- ½ tsp salt
- ½ tsp paprika
- ½ tsp turmeric
- ¼ tsp dried thyme
- 3 garlic cloves chopped
- 1 cup quinoa rinsed
- 1 can brown or green lentils about 400 g cooked lentils, drained and rinsed
- 1¾ cups water or vegetable broth
- ½ cup fresh parsley chopped
- ½ cup Pomegranate seeds for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté 5–7 minutes until soft and golden.
- Stir in salt, paprika, turmeric, and thyme. Let the spices toast for 30 seconds, then add garlic and cook 1 minute.
- Add quinoa and lentils; stir to coat. Pour in water or broth and bring to a boil.
- Reduce heat to low, cover, and simmer 15–20 minutes, or until liquid is absorbed.
- Remove from heat. Fluff with a fork and stir in chopped parsley.
- Serve warm, topped with pomegranate seeds and a drizzle of olive oil if desired.
