This lentils and quinoa skillet is a comforting, budget-friendly one-pan dinner that delivers big Mediterranean flavor, plenty of fiber, and a satisfying meal you’ll feel good about serving any night of the week.
For more easy Mediterranean dinners, check out our Cauliflower Shawarma Bowl, Mediterranean One-Pot Vegetable Orzo, Quick Lemon Lentil Soup, and Greek Chickpea Soup.
A Feel Good Mediterranean Dinner Made for Real Life
This lentils and quinoa skillet is a comforting one-pan meal that’s filling, budget-friendly, and rooted in Mediterranean-style eating 🍋. It’s make-ahead friendly, stores well, and reheats beautifully, making it perfect for easy lunches or relaxed weeknight dinners. Thanks to pre-cooked lentils and quinoa, it comes together quickly with very little cleanup.
Here in Italy, lentils have long been associated with good luck, prosperity, and abundance. I still remember my grandma telling my cousin Gabe and me, “mangia le lenticchie che portano i soldi”, — basically, “eat lentils, they bring money” — just to convince us to take another bite 😊.
Maybe she was onto something. Lentils may not bring money, but they certainly help you save some. They’re a nutritious, budget-friendly pantry staple that’s always satisfying.
This one skillet lentils and quinoa dish feels like a modern take on that tradition: fiber-rich, protein-rich, naturally low in saturated fats, and full of Mediterranean flavor. It’s a simple lentil quinoa dinner that supports a balanced, feel-good way of eating.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cooked lentils: brown or green lentils work best for texture. Use canned lentils or home-cooked brown or green lentils for this easy lentil dinner recipe.
- Cooked quinoa: adds plant protein and makes the dish satisfying. In U.S. supermarkets, look for it in vacuum-sealed pouches or small boxes near the rice and grains, often labeled “ready-to-eat” or “microwave quinoa.” You can also cook quinoa at home or substitute cooked farro, brown rice, or bulgur.
- Onions: thinly sliced and slowly caramelized for deep flavor. Yellow or sweet onions work best; red onions are fine in a pinch.
- Extra virgin olive oil: essential for Mediterranean flavor. Substitute avocado oil if needed.
- Garlic: freshly grated for the best aroma. Garlic powder works if that’s what you have.
- Smoked paprika: adds warmth and depth. Swap with sweet paprika or a pinch of chili flakes.
- Ground coriander, cumin, and turmeric: give the dish its golden, Mediterranean character.
- Vegetable broth: helps coat everything and keep it juicy. Water works if needed.
- Mustard: adds gentle tang. Dijon or whole-grain both work.
- Fresh parsley: brightens the dish. Substitute basil or cilantro.
- Lemon juice: finishes everything with freshness. Lime is a good back up.
- Greek yogurt (optional): adds creaminess and protein. Use low-fat Greek yogurt or Skyr for even more protein, or dairy-free yogurt.
How to Make Lentils and Quinoa Skillet
1) Caramelize the onions
Heat a large skillet with a drizzle of olive oil. Add the thinly sliced onions and a pinch of salt. Cook on medium heat for 12 to 15 minutes, stirring often, until the onions are very soft and lightly golden. Stir in the honey near the end and add small splashes of water as needed to prevent sticking.
2) Make the golden sauce
While the onions cook, in a small bowl whisk together extra virgin olive oil, grated garlic, smoked paprika, coriander, cumin, turmeric, salt, black pepper, vegetable broth, mustard, and lemon juice. This quick sauce gives the dish its bold eastern Mediterranean flavor.
3) Toss everything in the skillet
Stir the drained lentils and cooked quinoa in the skillet with the onions. Pour the sauce into the skillet and stir constantly for 4 to 5 minutes on medium-high heat. You want everything hot and glossy, with the sauce coating every bite. Turn off the heat and stir in the chopped parsley.
4) Finish and serve
Serve warm with a squeeze of lemon. Add a dollop of Greek yogurt on top for extra creaminess. This is also a great lentils and quinoa recipe to prep ahead because it stores well and reheats beautifully.
Tips
- Cook the onions until fully soft and jammy. Gently cooking them longer on medium heat makes them sweeter and much easier to digest than lightly cooked or crunchy onions.
- Don’t skip the splash of water. Adding water while cooking the onions prevents burning and helps them soften evenly.
- Use pre-cooked ingredients for ease. Store-bought lentils and quinoa keep this an easy lentil dinner recipe that fits busy weeknights.
- Rinse canned lentils well. Draining and rinsing removes excess sodium and starches, giving you a cleaner flavor and better texture.
- Warm, don’t overcook. The lentils and quinoa are already cooked, so just heat until glossy and coated to keep the texture pleasant.
- Taste before serving. A final squeeze of lemon or pinch of salt brightens the dish and balances the spices.
- Let it rest briefly. A few minutes off the heat helps flavors come together.
- Add yogurt at the table. Keeping it optional lets everyone adjust creaminess while keeping it a wholesome, high fiber vegetarian dinner.
Frequently Asked Questions
Yes. Just cook them ahead of time until tender and let them cool slightly before adding them to the skillet. This keeps the texture right for a lentil quinoa one pan meal. Here’s our guide on how to cook lentils.
Absolutely. This dish is very make-ahead friendly and works well for meal prep, which is one reason it’s such a reliable lentil quinoa dinner during busy weeks.
Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. It also freezes well for longer storage.
Yes. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
It’s great on its own, but it also pairs well with a simple green salad or roasted vegetables for a balanced meal.
More Easy Lentil and Bean Dinners
- Roasted Cauliflower Orzo with Chickpeas and Feta
- Chickpea Sweet Potato Patties
- Greek Bean Stew with Rice
- Mediterranean Stir Fry
- Greek Sheet Pan Gnocchi
- Turmeric Cauliflower and Chickpea Sheet Pan
- Mediterranean Greens and Beans
- Easy Black Beans and Rice
If you try this lentil and quinoa skillet please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Mediterranean Lentils and Quinoa Skillet with Caramelized Onions
Ingredients
- 2 cans lentils 15 oz / 400 g each can or 3 cups /460 g cooked brown or green lentils
- 1½ cups cooked quinoa store-bought or home-cooked
- 2 large onions thinly sliced + ½ cup water to help caramelize the onions
- 1 tablespoon honey or maple
- 2 tablespoons parsley chopped
For the Sauce
- 4 tablespoons vegetable broth
- 2 tablespoons extra virgin olive oil + a drizzle to caramelize the onions
- 2 tablespoons lemon juice or red wine vinegar
- 1 tablespoon mustard Dijon or yellow
- 1 clove garlic grated/pressed
- 1 teaspoon paprika smoked or sweet
- ½ teaspoon coriander ground
- ½ teaspoon turmeric ground
- ½ teaspoon cumin ground
- ¾ teaspoon salt or more to taste + black pepper
- ½ cup Greek yogurt optional for serving – adds creaminess and protein
Instructions
- Cook the onions: Heat a large pan over medium-high heat with a drizzle of olive oil. Add 2 large onions (sliced), 1 tablespoon honey and a pinch of salt.Cook for 10-15 minutes, stirring every so often, until the onions are soft and golden. If the pan looks dry, add a small splash of water to keep them from sticking.
- Mix the sauce: While the onions cook, whisk together 4 tablespoons vegetable broth, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 clove garlic (grated), 1 teaspoon paprika, ½ teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon cumin, and ¾ teaspoon salt in a small bowl. This is your flavor sauce.
- Add lentils and quinoa: Add 2 cans lentils (rinsed) and 1½ cups cooked quinoa to the pan with the onions.Pour in the sauce and stir well. Cook for 4-5 minutes, stirring often, until everything is hot and coated in sauce. Turn off the heat and stir in 2 tablespoons parsley.
- Serve: Serve warm with a squeeze of lemon. Add a spoon of Greek yogurt on top if you like it creamy. Leftovers keep well and reheat easily.
Notes
- Cooked lentils → Canned brown or green lentils, or home-cooked brown or green lentils
- Cooked quinoa → Ready-to-eat quinoa, or cooked farro, brown rice, or bulgur
- Onions → Yellow onions, sweet onions, or red onions in a pinch
- Extra virgin olive oil → Avocado oil
- Garlic (fresh) → Garlic powder
- Smoked paprika → Sweet paprika or a small pinch of chili flakes
- Coriander, cumin & turmeric → Curry powder
- Vegetable broth → Water
- Mustard → Dijon mustard or whole-grain mustard
- Fresh parsley → Basil or cilantro
- Lemon juice → Lime juice
- Greek yogurt (optional) → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Add a splash of water – Keeps onions from burning and helps them soften
- Cook the onions until very soft and sweet for better digestion and maximum flavor
- Use pre-cooked lentils & quinoa – Big time-saver for busy nights
- Rinse canned lentils – Better flavor and less salt
- Just warm, don’t overcook – Everything’s already cooked
- Taste at the end – Lemon or salt makes the flavors pop
- Let it rest a few minutes – Flavors get even better
- Add yogurt at the table – Everyone chooses their own creaminess
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Quick, easy and yet also delicious, warming and satisfying… Being that I am from the Mediterranean I can attest we cook with honey!
Thank you so much, Amal — I love hearing this! So glad the dish felt comforting and satisfying to you.
All the best, Louise
?
This is a very similar recipe use in Palestine and Lebanon called mujadera. I wish you would say that instead of generic Mediterranean.
Thank you for sharing this.
We though about this – as we also have a mujdara recipe on our site.
But out of respect for the original recipe and its authenticity, we don’t use the name mujaddara for this version, as it includes quinoa and a few other adaptations. Our intention is to be inspired by the flavors while avoiding mislabeling a traditional dish. I really do appreciate you raising the point, thanks.
All the best,
Louise
Very good (4.5stars) – I would use juice from only half a lemon instead of a whole one for my taste. It was a nice option over the traditional recipe on the lentil package.
Thanks for the helpful feedback, Jo! Adjusting the lemon to taste is always a good move — really appreciate you sharing what worked best for you.
Happy new year to you and your family 🙂
BEst, Louise
It would be helpful to know the quantity of uncooked lentils and quinoa !
Hi Bettina, thanks for clarifying — great question.
If you’re starting from dry ingredients, you’ll need about 1½ cups (300 g) dried lentils and ½ cup (85 g) dry quinoa to yield the cooked amounts used in this recipe.
Once cooked, that gives roughly 3 cups lentils and 1½ cups quinoa 🙂
Hope this helps, and thanks for pointing it out — we’ll look at making this clearer in the recipe as well.
All the best,
Louise
Honey in a Mediterranean recipe ?
Hi Raquin – oh yes 🙂
Honey is traditionally used in many Mediterranean cuisines, including Greek, Turkish, Middle Eastern, and North African cooking. It’s often paired with legumes, grains, and onions to balance savory flavors with a touch of natural sweetness. In this recipe, the honey is used sparingly to round out the caramelized onions, not to make the dish sweet. You can also substitute maple syrup or leave it out entirely if you prefer.
Kindest, Louise
Ever had baklava?