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Home » Panera Broth Bowl with Lentils, Quinoa and Veggies {GF, Vegan}

Panera Broth Bowl with Lentils, Quinoa and Veggies {GF, Vegan}

Last Updated on April 10, 2019 By Vicky 31 Comments

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bowl of soup with a lemon slice and spoon in bowl

Panera broth bowl with lentils, quinoa, kale and cauliflower makes for the most comforting and nutritious one pot meal. Gluten Free and can be made Vegan. A Healthy superfood copycat meal!panera broth bowl with lentils, quinoa and veggies topped with spicy chili garlic sauce and garnished with lemonPanera broth bowl has become my new obsession.

I go to Florida all the time to visit my oldest friend (we’ve been friends for 18 years already)! And on my most recent trip we were both obsessed with the Panera broth bowl. There were plenty of dining options to choose from but we were both craving the Panera broth bowl all day every day.

Some days we would get it twice, once for lunch and then again for dinner.

Good thing Panera now has a drive through so you can literally hop into the car in your pajamas (as we did) and get your Panera broth bowl without even having to leave the comfort of your own car.

Ah convenience.

But Panera seems to always be experimenting with their broth bowls. They seem to be switching things around all the time, adding new broth bowls to the menu and removing old favorites.

panera broth bowl soup in a blue bowl

Now this could have been a serious catastrophe but let’s think of this as a blessing in disguise, because now I can make my own copycat Panera broth bowl at home.

And I get to make as many servings as I want. And I get to have as many helpings as I want.

And I get to eat it in my pajamas with my best pal as well. And I get to save gas and time spent in the car.

I do have to put in the legwork to create the Panera broth bowl myself, but that does make it so much more rewarding in the end.

panera broth bowl packed full of superfood ingredient like quinoa, lentil, kale spinach and veggies

And I get to experiment with the recipe adding in more or less of the ingredients that I think need adjusting. I love getting my recipe inspiration from restaurants or food establishments and then going wild in my own kitchen and putting my own spin on things.

While the classic Quinoa and Lentil Panera broth bowl was delicious, I pronounce my recipe even better (and more nutritious). I have taken liberties and added in 1/2 head of cauliflower (riced) for extra nutritional content and texture, while omitting the tomatoes for a less tomato flavored broth, turned the recipe vegan by omitting the chicken, and added in Asian chili garlic sauce as a spicy garnish.

Panera broth bowl with chili garlic sauce

Wow, I mean WOW! I hate to brag but this might just be the best soup/stew/broth bowl concoction I have ever created. It is simply amazing. I love the combination and texture of both quinoa and lentils in one dish — something I have never done before.

The broth itself is packed full of flavor from a home made broth, the tamari, lemon juice and vegetable puree. The veggie puree which is sauteed in oil creates an awesome base from the broth bowl to go off of. Then there’s all the leafy greens – kale + spinach in large quantities. I mean this is pretty much health in a bowl.

That is SO delicious and comforting and amazing and fill in all your favorite foodie adjectives right here.

I make an enormous pot of this copycat Panera broth bowl and then eat it for lunch and dinner for days. Who needs variety when you have meals like this?

Honestly regardless of if you’ve had the Panera broth bowl before and were a huge fan or not, I know you’re going to love my copycat version of this soup!

For a vegan version be sure to use a vegetable broth (though chicken broth works too for a non vegan version — home made is always best)! For a more tomato flavored broth when pureeing the veggies in the beginning add in 1-2 chopped tomatoes. I have tried the recipe both with and without tomatoes and love it both ways.

This Panera broth bowl with quinoa, lentils, cauliflower and kale does require a fair bit of prep work, but you can make an enormous pot of this and have this as a hearty full meal for days!

For more creamy soup/stew recipes be sure to check out my: Vegan Quinoa Black Bean Pumpkin Soup , Vegan Vegetable Soup with Cherry Tomatoes, Chickpeas and Olives, and 30 minute vegan orzo kale white bean soup with pesto

For more vegan recipe ideas check out my 25 favorite vegan & gluten free recipes. This soup can be a full meal or a starter if served with patatas bravas, or fettucine alfredo.

Panera broth bowl finished soup in a large bowl

How to make panera broth bowl

3.87 from 73 votes
Panera-Broth-Bowl-square
Print
Panera Broth Bowl with Lentils, Quinoa and Veggies {GF, Vegan}
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Healthy superfood copycat Panera broth bowls with lentils, quinoa, kale and cauliflower makes for the most comforting and nutritious one pot meal. Gluten Free and can be made Vegan. | avocadopesto.com
Course: Soup
Cuisine: American
Servings: 6
Calories: 202 kcal
Author: Vicky Berman
Ingredients
  • 1 onion cut into large pieces
  • 4 cloves garlic chopped
  • 2 stalks celery cut up
  • 3 carrrots cut up 
  • 1 tablespoon extra virgin olive oil
  • salt/pepper to taste 
  • 1/4 cup gluten free tamari add 1 extra tablespoon for saltier version
  • 1/2 cup quinoa
  • 1/2 cup brown lentils
  • 1 bunch rosemary
  • 2 sprigs fresh parsley
  • 8 cups broth use vegetable broth for vegan version or chicken broth for non-vegan version
  • add
  • 2-3 cups kale
  • 1-2 cups spinach chopped
  • 2 cups riced cauliflower 1/2 head, processed to be like rice in the food processor
  • 2-3 tablespoons lemon juice
  • 1 lemon zested
  • For garnish: chopped scallions cilantro and chili garlic sauce (optional to add spiciness to the soup)
Instructions
  1. In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.
  2. In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.
  3. Add tamari, quinoa and lentils.
  4. Add 1 bunch rosemary and 2 sprigs fresh parsley.
  5. Add 8 cups broth.
  6. Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.
  7. Add kale and cauliflower. Cook for a few minutes.
  8. Add spinach, lemon juice and lemon zest.
  9. Serve garnished with fresh herbs and chili garlic sauce for added spice.
Recipe Notes

*** For a more tomato flavored broth to the vegetable mixture that is being processed and pureed in step 1 add 1-2 chopped tomatoes.

Nutrition Facts
Panera Broth Bowl with Lentils, Quinoa and Veggies {GF, Vegan}
Amount Per Serving
Calories 202 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1851mg80%
Potassium 689mg20%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 6g7%
Protein 9g18%
Vitamin A 8525IU171%
Vitamin C 61.8mg75%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Casey the College Celiac says

    March 16, 2017 at 6:28 pm

    I love the idea of using riced cauliflower in soup! YUM!

    Reply
    • Vicky says

      March 21, 2017 at 8:55 am

      It’s the best! My new favorite soup addition!

      Reply
  2. annie says

    March 17, 2017 at 1:50 pm

    my fella loves panera! I’ll have to make this for him as a treat.

    Reply
    • Vicky says

      March 21, 2017 at 8:55 am

      You must! Hope he enjoys it!

      Reply
  3. Claire says

    June 15, 2017 at 5:14 pm

    Do you have a suggested vegetable broth recipe that would go well with this soup?
    Thanks. I’m so excited to make it! I love Panera and their hearty, healthy food!

    Reply
    • Vicky says

      June 19, 2017 at 3:37 am

      I love to make vegetable broth with veggie scraps. You can collect veggie scraps in a freezer bag and store in your freezer until you’re ready to make a big batch of stock, think onions, celery, carrots, garlic, parsley, – you can read more about it here: https://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/

      Reply
  4. Jennifer says

    August 5, 2017 at 1:49 pm

    Is that tomato or red peppers on top in the pic? I don’t see anything in the recipe that’s “red chunks” 🙂

    Reply
    • Vicky says

      August 30, 2017 at 4:24 pm

      It’s the Asian chili garlic sauce that is on top: this brand:http://amzn.to/2vL0jCKit's my favorite for adding a bit of a kick to a recipe!

      Reply
  5. Andrea says

    January 6, 2018 at 8:33 am

    Love this recipe! What if I don’t have a food processor? I have a blender, would that work?

    Reply
    • Vicky says

      January 6, 2018 at 2:35 pm

      Thanks! If you have a high powered blender it should work, but a regular blender will not be able to chop up the carrots, in that case you could try grating them instead while blending the other ingredients.

      Reply
  6. Joanna from Texas says

    January 15, 2018 at 9:28 am

    Is the rosemary chopped (if so, around what would that be in tablespoons?) or do you tie it together and remove the bunch at the end?

    Reply
    • Vicky says

      January 16, 2018 at 4:39 pm

      Yes you can tie it together and remove the bunch at the end. If you do not have rosemary, not problems though, I have made this recipe numerous times without it and it comes out delicious both ways!

      Reply
  7. Heidi says

    January 21, 2018 at 9:58 am

    Do you soak your lentils first before adding them to the soup?

    Reply
    • Vicky says

      January 31, 2018 at 10:39 am

      No soaking needed, just add them directly into the soup.

      Reply
  8. Cheryl says

    March 12, 2018 at 7:47 am

    How many servings does this recipe yield?

    Reply
    • Vicky says

      March 19, 2018 at 10:23 am

      This recipe serves 6

      Reply
  9. Nancy says

    March 27, 2018 at 11:39 am

    5 stars
    Love it! It looks so delicious and tasty.

    Reply
  10. Shana R. says

    April 9, 2018 at 10:03 pm

    Hello, 6-1 cup servings?

    Reply
    • Vicky says

      April 11, 2018 at 10:33 am

      I would say 6 1.5-2 cup servings

      Reply
  11. Martochka says

    May 14, 2019 at 2:39 pm

    5 stars
    Delish! And quick too.

    Reply
    • Vicky says

      May 21, 2019 at 1:14 pm

      Thanks!

      Reply
  12. Libby says

    May 22, 2019 at 2:11 pm

    Really enjoyed this healthy and easy to make recipe! One of my avocadopesto favorites.

    Reply
    • Vicky says

      May 28, 2019 at 2:34 pm

      Yay!!! : ))) Makes my day!

      Reply
  13. Katrina Fowlkes says

    November 4, 2019 at 6:49 pm

    5 stars
    This is yummy! I preferred more lemon juice and since I was out of the cauliflower that I just KNEW I had, I used a 5-grain mix. The broth has a lot of flavor.

    Reply
    • Vicky says

      November 19, 2019 at 2:39 pm

      So happy to hear you enjoyed my recipe! Great idea to add more lemon juice and use a 5 grain mix!

      Reply
  14. Sarah Kiefer says

    January 4, 2020 at 12:37 am

    They removed this item from the Panera’s in my areas menus. I forgot how much I loved it until you sparked the memory. I’m excited to try this. It looks perfect.

    Reply
    • Vicky says

      February 4, 2020 at 9:53 am

      Yes that’s exactly why I needed to recreate it at home! Such a shame Panera got rid of this gem!

      Reply
  15. Cheryl says

    June 20, 2020 at 1:34 pm

    5 stars
    I was looking for an alternative to a quinoa lentil pilaf we have on Ultimate Reset and this recipe popped up. Everything in the pilaf and a little more yet very different and SO GOOD! Thanks for the recipe!!

    Reply
    • Vicky says

      July 16, 2020 at 2:07 pm

      Glad to hear you enjoyed it!

      Reply
  16. Kelly Stapleton says

    March 2, 2021 at 9:56 am

    If I am out of tamari would you suggest soy sauce or liquid aminos as a substitute?

    Reply
    • Vicky says

      March 2, 2021 at 9:58 am

      Soy sauce. Hope you enjoy the recipe!

      Reply

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Hi, I’m Vicky!

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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