Turmeric Lentils and Quinoa
This one-pot Turmeric Lentils and Quinoa recipe is a wholesome, protein-packed meal bursting with warm spices, caramelized onions, and fresh herbs. It’s quick to make, rich in fiber and plant protein, and finished with vibrant pomegranate seeds for color and sweetness. Perfect for meal prep, light dinners, or a hearty side dish.
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.