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One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

2

bay leaves
1 cup

carrots
1/2 teaspoon

dried rosemary
1/2 teaspoon

dried thyme
2

garlic cloves
1 cup

lentils
2 cups

mushrooms
2 tablespoons

olive oil
some

olive oil
1 teaspoon

oregano
1/2 cup

quinoa
1/2 teaspoon

red pepper flakes
some

salt
1

shallot
4 cups

spinach
2 cups

vegetable broth
2 - 1/2 cups

water

Instructions:

  1. Heat the oil over medium heat in a large Dutch oven or cast iron pot.

  2. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes.

  3. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.

  4. Add garlic, red pepper flakes and herbs. Stir around until the whole mixture becomes fragrant, about 1 minute.

  5. 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.

  6. 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.

  7. Remove pot from the heat, uncover and add spinach, stirring gently to combine. Taste (carefully!) and season with salt and pepper.

  8. Serve with a drizzle of olive oil, fresh herbs and grated cashews.

Wine Pairing :