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5 from 4 votes

Lentil Quinoa with Asparagus and Peas

This Lentil Quinoa with Asparagus and Peas is a tasty whole-foods dish using spring produce. It’s a one-pot meal so there’s not much cleanup – it’s a win-win! 
Course Main Course
Cuisine American
Keyword lentil quinoa, one pot lentil quinoa
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5
Calories 466kcal
Author Mary Ellen



  • In a large saute pan (that has a lid) or pot, add olive oil, onion, and garlic and cook until onion translucent (about 3-5 min). If using veggie broth instead of oil, add enough broth to just cover the bottom of the pan and add more if/when needed.
  • Add 2.5 cups of vegetable broth and lentils. Bring to a boil, cover and cook on medium-low heat for 15-20 minutes until lentils are tender. They don't have to be fully cooked because they will continue to cook with the other ingredient but you want them mostly done.
  • Add quinoa and coconut milk, cover, and cook for another 15-17 minutes. Make sure to check every so often stir, and if needed, add a bit more broth so nothing is sticking to the bottom of the pan/pot.
  • Add in nutritional yeast, lemon, Dijon, parsley, and tamari and stir.
  • Add asparagus and peas (and more vegetable broth if needed - I've put in anywhere from 1/4-1/2 a cup - don't put too much at once, you don't want too liquid) and cook uncovered for about 5-10 minutes (stirring frequently) until asparagus is tender and as much of the liquid has been evaporated for your liking.
  • Enjoy!


Calories: 466kcal | Carbohydrates: 50g | Protein: 19g | Fat: 22g | Fiber: 9g