This turmeric lentils and quinoa dish is one of my favorite wholesome, plant-based meals when I want something warming, nourishing, and easy to prepare. I love how the earthy lentils, fluffy quinoa, and golden spices come together in one pot, finished with fresh parsley and pops of pomegranate for brightness and balance.
Why You’ll Love This Recipe
I love this recipe because it is simple, filling, and packed with plant-based protein. I enjoy how quinoa and lentils make the dish hearty without feeling heavy, while turmeric adds warmth and color. I also appreciate that it works equally well for a cozy dinner, a satisfying lunch, or meal prep for a few days ahead.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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 and rinsed
1¾ cups water or vegetable broth
½ cup fresh parsley, chopped
Optional topping: pomegranate seeds
Directions
I start by heating the olive oil in a large pot over medium heat, then I add the chopped onions and cook them until soft and lightly golden. I stir in the salt, paprika, turmeric, and thyme, letting the spices warm briefly before adding the garlic.
Next, I add the rinsed quinoa and cooked lentils, stirring everything so the grains are well coated in the spices. I pour in the water or vegetable broth, bring it to a gentle boil, then lower the heat, cover the pot, and let it simmer until the liquid is absorbed and the quinoa is tender.
Once it’s done, I remove it from the heat, fluff it gently with a fork, and stir in the fresh parsley. I like serving it warm, topped with pomegranate seeds for extra color and freshness.
Servings And Timing
This recipe makes about 4 servings.
Preparation time is approximately 10 minutes, cooking time is around 25 minutes, and the total time comes to about 35 minutes.
Variations
I sometimes add extra vegetables like spinach, kale, or roasted cauliflower for more texture. When I want a bit of heat, I include a pinch of chili flakes or cayenne. For a richer flavor, I use vegetable broth instead of water, and for extra crunch, I like topping it with toasted nuts or seeds.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently on the stovetop or in the microwave and add a splash of water or broth if it looks a little dry. This dish can also be frozen for up to 2–3 months, though the quinoa may soften slightly after thawing.
FAQs
Can I Use Dried Lentils Instead Of Canned Lentils?
I can use dried lentils, but I always cook them separately first until just tender. Once cooked, I add them with the quinoa so everything finishes at the same time.
Can I Substitute Another Grain For Quinoa?
I can substitute grains like brown rice or bulgur, but I keep in mind that cooking times and liquid amounts will change. Quinoa remains my favorite because it cooks quickly and adds extra protein.
Is This Recipe Vegan And Gluten-Free?
I consider this recipe naturally vegan and gluten-free. I just make sure my vegetable broth is gluten-free if I decide to use it.
How Long Will Leftovers Last?
When properly stored in the fridge, I find the leftovers stay fresh for about 3–4 days.
Can I Freeze This Dish?
I do freeze this dish occasionally, and it keeps well for a couple of months. I thaw it overnight in the fridge and reheat it slowly with a bit of added liquid.
Conclusion
This turmeric lentils and quinoa recipe is a comforting, nutrient-dense meal that I turn to again and again. I love how simple ingredients come together to create something flavorful, satisfying, and perfect for everyday cooking. Whether I serve it fresh or enjoy it as leftovers, it always feels like a nourishing choice.
Turmeric Lentils and Quinoa is a wholesome, plant-based one‑pot meal combining earthy lentils, fluffy quinoa, aromatic spices, and bright parsley. It’s comforting, nourishing, and perfect for meal prep or everyday dinners.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 tablespoon olive oil
2 large onions, chopped
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon dried thyme
3 garlic cloves, minced
1 cup quinoa, rinsed
1 can cooked lentils, drained and rinsed
1 3/4 cups water or vegetable broth
1/2 cup fresh parsley, chopped
Optional topping: pomegranate seeds
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and lightly golden, about 5–7 minutes.
Stir in salt, paprika, turmeric, and dried thyme; let spices warm for about 30 seconds.
Add minced garlic and cook until fragrant, about 30 seconds more.
Add rinsed quinoa and cooked lentils; stir to coat them evenly with the spices.
Pour in water or vegetable broth. Bring to a gentle boil.
Reduce heat to low, cover the pot, and simmer until liquid is absorbed and quinoa is tender, about 20–25 minutes.
Remove from heat and fluff with a fork. Stir in fresh parsley.
Serve warm, topped with pomegranate seeds if desired.
Notes
Add extra vegetables like spinach, kale, or roasted cauliflower for more texture and nutrition.
Include a pinch of chili flakes or cayenne for a touch of heat.
Use vegetable broth instead of water for richer flavor.
Top with toasted nuts or seeds for extra crunch and protein.
