5 from 3 votes
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
  • 1 onion cut into large pieces
  • 4 cloves garlic chopped
  • 2 stalks celery cut up
  • 3 carrrots cut upĀ 
  • 1 tablespoon extra virgin olive oil
  • salt/pepper to tasteĀ 
  • 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)
  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.