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–+ servings
Mediterranean lentils and quinoa skillet in a bowl ready to enjoy for easy dinner.

Mediterranean Lentils and Quinoa Skillet with Caramelized Onions

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans lentils 15 oz / 400 g each can or 3 cups /460 g cooked brown or green lentils
  • 1½ cups (250 g) 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 (1 handful) parsley chopped

For the Sauce

  • 4 tablespoons (60 ml) 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 (120 g) Greek yogurt optional for serving - adds creaminess and protein

  • 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.
    Step 1 Sliced onions caramelizing in skillet with olive oil and honey.
  • 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.
    Step 1 Sliced onions caramelizing in skillet with olive oil and honey.
  • 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.
    Step 3 Lentils and quinoa added to skillet with onions and golden sauce.
  • 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.
    Step 4 Finished lentils and quinoa skillet served in a bowl topped with parsley and yogurt before serving.
Substitutions
  • 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
Tips
 
  • 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.
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