Mediterranean Lentils and Quinoa

Mediterranean Lentils with Quinoa

  • Author: Jessica Penner, RD
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


A simple skillet meal, this gluten free Mediterranean Lentils and Quinoa dish is humble but deliciously satisfying! 


  • 3/4 cup quinoa
  • ¾ cup dry lentils
  • 3 cups water
  • 2 tbsp canola or olive oil
  • 1 onion, chopped
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp salt
  • ¼ tsp fennel seeds
  • ½ package frozen spinach (or 150 g), defrosted
  • ½ cup sundried (or oven roasted) tomatoes, chopped
  • 1 (155 ml) can tomato paste (keep the can to measure out one can of water)
  • shredded mozzarella for serving (optional)


  1. Combine the quinoa, lentils, and water in a pot. Heat over high heat until boiling then turn down to low to simmer. Don’t cover the pot or else it might boil over!
  2. Meanwhile, saute the oil and onion over medium low heat in a large skillet until soft.
  3. Then add the basil, oregano, salt, and fennel seeds. Cook one minute.
  4. Then add the spinach, sun dried tomatoes, and tomato paste. Fill the empty can of tomato paste with water and add to the skillet. Stir until combined.
  5. Once the quinoa and lentils are cooked, add to the skillet.
  6. Serve with shredded mozzarella (optional).

Keywords: mediterranean lentils

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