Source: https://www.simplyquinoa.com/one-pot-lentils-quinoa-with-spinach
Ingredients
- 2 tablespoons olive oil
- 1 large shallot chopped
- 1 cup chopped carrots
- 2 cups chopped mushrooms
- 2 - 3 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 cup green/brown lentils
- 2 cups vegetable broth
- 2 1/2 cups water divided
- 1 teaspoon miso paste optional*
- 1/2 cup red quinoa or variety of choice, uncooked
- 4 - 5 cups fresh spinach
- Salt + pepper to taste
Instructions
- 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.
