Solemn Lentil and Rosemary Grain Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A balanced, thoughtfully composed bowl featuring earthy lentils, nutty grains, and fresh rosemary, offering nourishment without excess. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs green lentils, vegetable broth, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 cup, rinsed green lentils
• 2 cups vegetable broth
• 1 cup, rinsed quinoa
• 1 tbsp olive oil
• 1/2, diced onion
• 2, diced carrots
• 1 stalk, diced celery
• 2 cloves, minced garlic
• 1 tbsp, chopped fresh rosemary
• 1/2 cup pumpkin seeds
• 2 tbsp lemon juice
• 1 tbsp (for dressing) olive oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed green lentils and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until tender but not mushy. Drain any excess liquid and set aside.
2. Step 2: While lentils cook, heat 1 tbsp olive oil in a separate skillet over medium heat. Add the 1/2 diced onion, 2 diced carrots, and 1 diced stalk celery, cooking for 5 minutes until softened. Stir in the 2 minced garlic cloves and 1 tbsp chopped fresh rosemary, sautéing for 1 minute until fragrant.
3. Step 3: Add the 1 cup rinsed quinoa to the skillet with the vegetables, stirring to coat. Pour in 2 cups vegetable broth, cover, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice and 1 tbsp olive oil for the dressing. Toss the cooked lentils, quinoa mixture, and 1/2 cup pumpkin seeds with the dressing until evenly coated.
5. Step 5: Season with salt and black pepper to taste. Let rest for 5 minutes before serving to allow flavors to meld, creating a harmonious, deeply satisfying bowl.