This is a delicious pot dish that you don’t have to feel guilty about enjoying. It is easy to make and absolutely delicious.
Ingredients
- 2 Tablespoons of extra virgin olive oil
- 1 shallot, chopped
- 1 cup of carrots, chopped
- 2 cups of mushrooms, chopped
- 2 to 3 cloves of garlic, minced
- ½ teaspoons of crushed red pepper flakes
- 1 teaspoon of dried oregano
- ½ teaspoons of dried thyme
- ½ teaspoons of dried rosemary
- 2 bay leaves
- 1 cup of red lentils
- 2 cups of vegetable broth
- 2 ½ cups of water, evenly divided
- 1 teaspoon of miso paste
- ½ cup of red quinoa
- 4 to 5 cups of spinach
- Dash of salt and black pepper
- Extra virgin olive oil, as needed
How to Make It
- In a pot set over medium heat, add in the olive oil. Add in the shallots and chopped carrots. Cook for 5 minutes or until soft. Add in the mushrooms and continue to cook for an additional 5 minutes.
- Add in the minced garlic, crushed red pepper flakes, dried oregano, dried thyme, dried rosemary and bay leaves. Stir well to mix. Cook for 1 minute.
- Add in the red lentils, vegetable broth, 2 cups of water and the miso paste. Stir well until evenly blended. Allow to come to a boil. Cover. Lower the heat to low and cook for 15 minutes.
- Add in the red quinoa and remaining ½ cup of water. Allow to come to a boil. Cover. Lower the heat to low. Cook for an additional 15 minutes.
- Remove from heat. Add in the spinach. Stir well to incorporate. Season with a dash of salt and black pepper.
- Serve immediately with a drizzle of olive oil over the top.