One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach

  • Prepare: 10M
  • Cook: 35M
  • Total: 45M
One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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
  • Time
  • Prepare: 10M
  • Cook: 35M
  • Total: 45M

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Description

Loosely adapted from Pinch of Yum

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.
  • Serves: 4 servings
  • Prepare: 10 mins
  • Cook Time: 35 mins
  • TotalTime:
simplyquinoa.com

simplyquinoa.com

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Title:

One Pot Lentils + Quinoa | Simply Quinoa

Descrition:

A healthy, vegetarian dish these one pot lentils and quinoa couldn't be easier. With spinach, mushrooms and lots of herbs, they're flavorful and delicious!

One-Pot Lentils + Quinoa with Spinach

  • 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

The first person this recipe

simplyquinoa.com

simplyquinoa.com

18781 1404

Found on simplyquinoa.com

Simply Quinoa

One Pot Lentils + Quinoa | Simply Quinoa

A healthy, vegetarian dish these one pot lentils and quinoa couldn't be easier. With spinach, mushrooms and lots of herbs, they're flavorful and delicious!