One Pot Moroccan Quinoa with Red Lentils

One Pot Moroccan Quinoa with Red Lentils

Hearty, healthy, amazingly flavorful one pot Moroccan quinoa with red lentils. The lentils, quinoa, and vegetables all cook together in one pan, and the dish is finished with notes of citrus, herbs, and toasted almond. Vegan, gluten-free, soy-free recipe.
Course dinner, Moroccan
Cuisine gluten-free, soy-free, vegan, vegetarian
Keyword one pot Moroccan quinoa, quinoa with red lentils
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Total Yield 4 servings
Calories Per Serving 397 kcal
Author Yup, it's Vegan


For the Moroccan spice blend (makes a little extra):

  • 1/8 tsp fennel seeds
  • 1/4 tsp red pepper flakes
  • 1/4 tsp whole cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp whole allspice berries
  • 1 tsp sesame seeds
  • 1/8 tsp ground black pepper
  • 1/8 tsp ground ginger
  • 1/4 tsp ground cinnamon

For the one pot Moroccan quinoa:

  • 1 tsp olive oil
  • 2 carrots peeled and diced
  • 5 to 6 small red potatoes scrubbed and diced
  • 1/2 red onion diced
  • 1 bell pepper seeded and diced
  • 3 cloves garlic minced
  • 1 tbsp Moroccan spice blend (see above) or ras el hanout)
  • 1/3 cup un-cooked red lentils
  • 1 cup un-cooked quinoa rinsed
  • 1/4 tsp cayenne pepper (reduce to 1/8 tsp. for less spicy)
  • 3 cups low-sodium vegetable broth
  • 3/4 tsp salt or to taste (use less if your broth is salty)
  • 1/2 cup freshly-squeezed orange juice (about 1 orange)
  • 1/4 cup freshly-squeezed lemon juice (about 1 lemon)
  • 1/4 cup loosely-packed chopped fresh cilantro (or mint, or a combination)
  • 1/4 cup chopped toasted almonds


To make the Moroccan spice blend:

  1. Toast all of the whole spices (fennel seeds through allspice berries) over medium heat in a dry skillet, stirring frequently, until fragrant.
  2. Grind them in a spice grinder or with a mortar and pestle. Mix in the rest of the spices and set aside.

To make the one pot Moroccan quinoa:

  1. In a large skillet or wide saucepan, warm olive oil over medium heat. Add the carrot and potato and stir. Cook for 5 minutes, or until starting to soften.
  2. Add the onion and bell pepper, along with another splash of oil if needed and a pinch of salt. Cook for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds more.
  3. Add the spice blend, stir, and cook for 1 minute, or until the spices are fragrant.
  4. Add the red lentils, quinoa, cayenne pepper vegetable broth and salt, and stir. Bring the mixture to a boil, then reduce to a simmer and cover.
  5. Cook, stirring occasionally, until the quinoa, lentils, and vegetables are cooked through, about 20 minutes. If the mixture starts to dry out before it's done, add more vegetable broth. If there is excess liquid, continue cooking with the cover removed.
  6. Stir in the orange and lemon juice, and cook for another minute or two uncovered until the juice is incorporated. Taste for salt, heat, and acid, and adjust as desired.
  7. Serve hot. Fold in chopped herbs and toasted almonds just before serving. After cooling to room temperature, leftovers can be refrigerated for several days.
Nutrition Facts
One Pot Moroccan Quinoa with Red Lentils
Amount Per Serving (1 fourth recipe)
Calories 397 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 568mg25%
Potassium 1007mg29%
Carbohydrates 69g23%
Fiber 11g46%
Sugar 8g9%
Protein 14g28%
Vitamin A 6400IU128%
Vitamin C 85mg103%
Calcium 90mg9%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.