One-Pot Spiced Lentil and Quinoa Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A fragrant one-pot meal combining earthy lentils and fluffy quinoa with warm spices for a nutritious, satisfying dish. This mediterranean-inspired vegan (gluten free) ready in about 45 minutes pairs dry green lentils, quinoa, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry green lentils
• 1 cup quinoa
• 2 tbsp olive oil
• 1 medium, finely diced yellow onion
• 1 large, peeled and diced carrot
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 2 tbsp lemon juice

Instructions

1. Step 1: Rinse 1 cup dry green lentils and 1 cup quinoa separately under cold running water until water runs clear, then drain well.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely diced yellow onion and 1 large peeled, diced carrot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp turmeric powder. Cook for 1 minute, stirring constantly until spices are aromatic.
4. Step 4: Add the rinsed lentils and quinoa to the pot, stirring to coat with the spices and oil for 1 minute.
5. Step 5: Pour in 4 cups vegetable broth, then season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat.
6. Step 6: Reduce heat to low, cover, and simmer gently for 20-25 minutes until lentils and quinoa are tender and liquid is absorbed.
7. Step 7: Remove from heat and let stand covered for 5 minutes. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro just before serving.