Lentil Quinoa Broth Bowl (GF)- Panera Bread Copy Cat

Have you been to Panera Bread recently? Every soccer player pretty much lives there in between games, during tournaments, or before games. Probably because it offers so many choices that are good to eat before a game. During last year’s high school season, I probably went to Panera over 7(?) times, and that excludes the times I went there with my family and club team.

If you haven’t heard Panera is offering a new item: broth bowls. Right now, you can get it with quinoa-lentil or with soba noodles. I fell in love in love with the Quinoa Lentil Broth Bowl that I ordered last time I went. It was a perfect lunch on a cold day, and I thought I would recreate it at home as a DIY project.


I’ve made other copy cat versions of Panera Bread menu items, such as the Mediterranean Veggie sandwich (shown below). For this recipe I changed it to be gluten-free to go along with my gluten free week! You could even make it vegan by switching out the chicken broth and egg. I also changed it slightly from what is on the menu– I skipped the brown rice because I was in a rush and brown rice just takes too long to make for me!


 Check out my recipe on My Recipe Magic! and my Pinterest to stay updated with new stuff!

Lentil Quinoa Broth Bowl (GF)- Panera Bread Copy Cat

Yield: 1

Lentil Quinoa Broth Bowl (GF)- Panera Bread Copy Cat

A gluten free copy cat version of Panera Bread's new Lentil Quinoa Broth Bowl. With a few substitutions, you can make it vegan as well!


  • 1/4 cup dry quinoa ,cooked
  • 1/4 - 1/8 cup dry lentils, cooked
  • 1 cup water
  • 1/2 cup vegetable broth
  • 1/2 cup chicken stock
  • 1/4 - 1/2 tsp Sriracha
  • 1/4 tsp Worcestershire sauce
  • dash cayenne pepper
  • 1/2 cup spinach
  • 1/2 cup kale
  • one small tomato, diced
  • 1/8 cup diced yellow onion
  • 1 garlic clove
  • 1 hard boiled egg


  1. In small pan over medium-high heat, heat 1-2 teaspoons olive oil. Saute the garlic, tomato, onion, and spinach until fragrant and the spinach is cooked.
  2. In a medium pot over medium-high heat, combine the chicken stock, vegetable broth. and water. Stir in the Sriracha, Worcestershire sauce, and cayenne pepper. Add in the tomato mixture, kale, quinoa, and lentils. Cook on high heat for 2-3 minutes. Serve with a hard boiled egg.


For more Panera Bread Copy-Cat recipes check out this sandwich and this hummus

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12 thoughts on “Lentil Quinoa Broth Bowl (GF)- Panera Bread Copy Cat

  1. To make a batch of 4, is it safe to say that I would just multiply each ingredient by 4?
    Also, do you pre cook the lentils and quinoa? or is 2-3 min enough to cook them and get them soft?
    Thanks for the recipe

    1. Hey Tony, everything but the spices should be multiplied by 4. You might want to check to see how it tastes before you multiply the amount of the spices you sue. And the quinoa and lentils should be already cooked! So for example, I cooked 1/4 cup dry quinoa beforehand and just added it into the broth!
      Hope it helps!


      1. Thanks. I didn’t realize that you said cooked in the ingredients. Made it tonight, tasted great, added some lemon juice and sliced lemon for color. 🙂

    1. Hi Lindsay!

      Cooking lentils is similar to cooking rice or quinoa. It is a 1:2 ratio with water, so if you cook 1 cup dried lentils, add in 2 cups water. After rinsing the lentils, bring the water and lentils to a boil in a medium saucepan. Cover and simmer for around 30 minutes. But be sure to keep checking to make sure they don’t overcook. I cooked them plain, but feel free to add a little bit of salt or other seasoning.
      There should also be instructions on the package the lentils come in. If you have any more questions, feel free to ask!

      Hope you enjoy the dish!

    1. Hey Abigail!

      You could change out the egg for thin sliced simple grilled chicken! You can probably make the chicken in a pan with some oil, seasoned with salt and pepper.

      Hope you enjoy it!

  2. I first ordered this at Panera when it was cold, wet and miserable here in Alabama. Yesterday our high was 96 degrees, and I had the home-made version for dinner. I, too, am in love with this simple, delicious meal. I’ve made countless variations, swapping out veggies, broths, meats … I seriously doubt I will ever grow tired of it. It’s pretty much the perfect meal!

  3. Just made this for lunch on a cold winter’s day and loved it! I am a Worcestershire sauce gal, so I doubled that, and had it with a poached egg instead of a hard boiled one. I have IBS and digestively speaking, this was just what the doctor and my taste buds ordered.

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