Have you tried Panera’s new broth bowls yet? I’ve sampled several of them and they’re fabulous! So fabulous that I went home and created my own version of a quinoa lentil bowl. Panera’s bowls are Asian inspired, made with unami soy-miso broth, but I made my broth bowl more universal, with a chicken tomato broth and a harvest grains blend. Filled with lentils and quinoa or a grains blend, carrots, and kale, you can switch out chicken broth for vegetable broth, top with an egg, and have a perfect Meatless Monday dinner! Panera offers topping its bowls with a cage-free egg, or chicken raised without antibiotics, which is why I love Panera so much…because they love us and care about our nutrition!
Recipe and photo by Gwynn Galvin, Chef Nutritionist, Culinary Consultant and Creator of Swirls of Flavor.
Quinoa Lentil Broth Bowl
1 Tbs. olive oil
6 thinly sliced lemon wheels
1 onion, chopped, 1 cup
2 cups packed chopped kale leaves, abut 2 ounces
2 carrots, peeled and chopped, 1 cup
1 rib celery, chopped, 1/2 cup
1 envelope Sazan seasoning, Goya or Knorr
3 cans (14.5 ounces each) chicken or vegetable broth, 5 1/4 cups
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
1/3 cup EACH lentils and quinoa OR 2/3 cup Harvest Grains Blend*
cooked sliced chicken, optional
1. Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.
2. Cook onion, kale, carrots, celery, and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.
3. Add chicken or vegetable broth, diced tomatoes with their juices, and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa or Harvest Grains Blend. Reduce heat and simmer, covered, until grains are tender, about 10 to 15 minutes.
4. Top with sliced cooked chicken, if desired.
Makes 6 cups.
*Trader Joe’s Harvest Grains Blend is a mix of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.
Gwynn Galvin, chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned. With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!