One-Pot Lentils + Quinoa with Spinach

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 cup Bob's red mill lentils
  • 1 cup Carrots
  • 2 Garlic cloves
  • 2 cups Mushrooms
  • 1 tsp Oregano, dried
  • 1/2 tsp Rosemary, dried
  • 1 Shallot, large
  • 4 cups Spinach, fresh
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 tsp Miso paste

• Pasta & Grains

  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt + pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Liquids

  • 2 1/2 cups Water

Found on simplyquinoa.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, chopped
• 1 cup chopped carrots
• 2 cups chopped mushrooms
• 2 - 3 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 1 cup Bobs Red Mill Lentils
• 2 cups vegetable broth
• 2½ cups water, divided
• 1 teaspoon miso paste (optional)*
• ½ cup red quinoa (or variety of choice), uncooked
• 4 - 5 cups fresh spinach
• Salt + pepper to taste
• Olive oil, fresh herbs and grated cashews* to garnish

Directions

• Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.
• Add garlic, red pepper flakes and herbs. Stir around until the whole mixture becomes fragrant, about 1 minute.
• Pour in lentils, broth, 2 cups of water and miso (if using). Bring the mixture to a boil, cover and reduce to simmer for 15 minutes.
• Remove lid and add quinoa and remaining water. Stir to combine. Bring the mixture back to a boil, recover and reduce to simmer for another 15 minutes.
• Remove pot from the heat, uncover and add spinach, stirring gently to combine. Taste (carefully!) and season with salt and pepper.
• Serve with a drizzle of olive oil, fresh herbs and grated cashews.