One pot lentils and quinoa recipe

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This is a delicious pot dish that you don’t have to feel guilty about enjoying. It is easy to make and absolutely delicious.

  • Yield: 4 Servings

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat. Add in the spinach. Stir well to incorporate. Season with a dash of salt and black pepper.
  6. Serve immediately with a drizzle of olive oil over the top.
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