So in my daily visits to the NICU, the nurses would often shoo me out the door to take a break and refresh. On one particularly dreary March day, I ventured out to Panera Bread and discovered their new menu addition. Broth Bowls. Oh. Yum.
I ordered a Lentil Quinoa Broth Bowl and boy, did it hit the spot. Warm, filling, and just the right amount. I felt healed and energized afterward. Best of all, it seemed easy to recreate at home.
This is a versatile dish; I have enjoyed this bowl for breakfast, lunch and dinner. Plus, it’s a good meal for a breastfeeding mother, as it includes whole grains, legumes, and dark leafy greens.
Disclaimer: I’m an ad lib cook. I write recipes the old-fashioned way, in a somewhat vague manner that assumes the reader has some knowledge of cookery and is not afraid to improvise. Cooking times and measurements may vary. Don’t be afraid to follow your instincts and tweak something if its not working for you. This is how I make this recipe. It does not have to be the way you make it.
Measure 1 cup of quinoa and 1 cup of lentils. Rinse thoroughly. Toast in 1 T of oil for a couple of minutes.
Add 2 cups of water, let come to a boil, and cover, simmering for 30 minutes.
Toss in enough torn kale to fill up the pot. (I’m using a 3 quart saucepan here. You could definitely go bigger and probably should, as I usually end up adding more kale later on.) Cover the pot and let kale steam until wilted, about 10-15 minutes.
Boil some water. When boiling has ceased, mix about ½ cup of the water with 2 tablespoons of miso. Mash miso with a spoon and combine with water. Add ¼ cup of soy sauce or similar (tamari, shoyu, or liquid aminos).
Pour soy/miso mixture into the saucepan. Add another 4-6 cups of water and continue to simmer for ten or so minutes to let flavors combine.
Top with a halved hard-boiled egg and a slice of lemon. (Totally forgot the lemon when I shot this, but add it. It adds another element.)