One-Pot Spiced Lentil and Quinoa Pilaf with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant one-pot pilaf combining earthy lentils and fluffy quinoa with roasted seasonal vegetables and warm spices for a nutritious, comforting meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs green lentils, quinoa, carrot 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 a quick salad or grain on the side. 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

• 3/4 cup green lentils
• 3/4 cup quinoa
• 1 medium, diced into 1/2-inch cubes carrot
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 medium, diced into 1/2-inch cubes zucchini
• 3 tbsp olive oil
• 1 small, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 400°F. Toss 1 medium diced carrot, 1 medium diced red bell pepper, and 1 medium diced zucchini with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3/4 cup green lentils and 3/4 cup quinoa, coating them with the spices and oil. Pour in 3 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils and quinoa are tender and liquid is absorbed.
4. Step 4: Stir the roasted vegetables and 1/4 cup chopped fresh parsley into the cooked lentil-quinoa mixture. Adjust seasoning with salt and pepper if needed. Serve warm.