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 Bob’s Red Mill 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

Olive oil, fresh herbs and grated cashews* to garnish

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