Last Friday after grocery shopping, we stopped by Panera for a bite to eat and I finally remembered to try the Lentil Quinoa Bowl with Cage-Free Egg. And boy am I glad I did! I paired it with the Tomato Mozzarella Flatbread Sandwich for one heck of a delicious meal. Perfection, really.
I think what surprised me most about Panera’s bowl was its spiciness. Didn’t expect it, but loved it! The bowl tasted really fresh, and the hint of lemon brightened the broth and overall flavor. I enjoyed the bowl so much I made my own, of course. All I did was review the ingredient list online, jot down the key flavors, and began experimenting.
Let’s break it down. This Lentil Quinoa Bowl is packed with healthy ingredients that’ll keep you full for a good long while—lentils, quinoa, brown rice. Plus kale AND spinach. This is a powerhouse meal, my friends! All that goodness is jazzed up with chili powder, coriander, cumin, and cayenne, along with fired-roasted diced tomatoes and sundried tomatoes. So.much.flavor. Let’s not forget the lemon juice and sesame oil (a little goes a long way). A dance party in your mouth is exactly what this is!
Because we love Panera so much, we went back yesterday morning for breakfast, and we both ordered soufflés and then proceeded to devour them in seconds. Why, you might ask. Well, they were our first in about a bazillion years. Not even kidding. We used to eat them all the time, along with a caramel latte, but that all stopped while we were paying off our debt. If I could make those soufflés at home and perfect ’em…man, we’d be golden. Yum! On my to-do list, for sure.
Also on my to-do list? Making the Tomato Mozzarella Flatbread sandwich at home. Pure heaven with this Lentil Quinoa Bowl.
I almost forgot to mention that I served my bowls topped with a hard-boiled egg + a lemon slice. But you could certainly switch it up and top yours with chicken or whatever other protein you’d like. This bowl is hearty all on its own, but a little extra protein can’t hurt!
Not only is this bowl easy to make and tasty as all get out, it’s also healthy and downright good for you. So dive in and savor the fresh, spicy flavors!
- 2-3 tsp. oil
- 1 onion—finely chopped
- 4 cloves garlic—minced
- 2 (32 oz.) containers vegetable broth
- 2 cups water (or more broth) + more, if needed
- ¼ c + 2 tbsp. soy sauce
- 2 (14.5 oz.) cans fire-roasted diced tomatoes
- ⅓ cup sundried tomatoes—minced
- ½ cup carrot rounds
- ½ cup uncooked brown rice
- 1 cup uncooked quinoa
- 1 cup lentils
- 1 tbsp. chili powder
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. salt
- ¾ - 1 tsp. cayenne (depends on how spicy you want it)
- ½ tsp. sesame oil
- Juice from ½ a lemon (about 2 tbsp.)
- 2 cups destemmed torn kale
- 2 cups spinach
- Optional: hard-boiled eggs and lemon slices, for serving
- Heat the oil in a large pot set over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
- Pour in the vegetable broth, water, soy sauce, and diced tomatoes, and stir to combine.
- Add the sundried tomatoes, carrots, brown rice, quinoa, lentils, chili powder, coriander, cumin, salt, and cayenne. Stir to incorporate and increase the heat to high. Once boiling, reduce the heat the medium-low and let simmer for about 20-25 minutes.
- Add the sesame oil and lemon juice and stir.
- Gradually add in the kale and spinach. Stir as you go to ensure the greens are fully incorporated. Cook for 5-10 more minutes. Remove from heat.
- Divide into bowls and top each with a hard-boiled egg and lemon slice, if using. Serve warm with crusty bread.
• Inspired by Panera’s Lentil Quinoa Bowl with Cage-Free Egg