30 minute vegetarian lentil and quinoa bowls with lemon and coriander | healthy seasonal recipes

lentil quinoa bowls with coriander and lemon

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: American


Lemon and coriander lentils with dill and sweet onion are arranged in bowls with quinoa, feta and cucumber.



  • 1 ½ cup vegetable broth (or water plus a pinch salt)
  • ¾ cup rinsed quinoa
  • 1 tablespoon coconut oil
  • 1 sweet onion, diced
  • ¾ teaspoon salt
  • 2 teaspoons coriander seeds, broken or crushed in a mortar and pestle
  • 1 15 ounce can lentils, drained and rinsed (1 1/3 cups cooked lentils)
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • ½ cup crumbled feta cheese, optional
  • ½ cucumber, very thinly sliced
  • lemon wedges and dill sprigs for garnish


  1. Bring broth or water to a boil in a medium sauce pan. Add quinoa and return to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa germ bursts and it is just tender, 18 to 22 minutes.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 8 minutes. Add coriander seeds, and cook, stirring until fragrant, about 30 seconds. Add lentils and lemon juice and cook, stirring often until heated through, 2 to 3 minutes. Remove from heat and stir in chopped dill.
  3. Arrange bowls by layering cooked quinoa, the lentils, and top with feta, cucumber, dill sprigs and lemon wedges.


17 mg Cholesterol, 0 g Added Sugars


  • Serving Size: 1 1/2 cups each
  • Calories: 217
  • Sugar: 5 g
  • Sodium: 1 g
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 7 g
  • Protein: 4 g

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