One-Pot Lentils & Quinoa Amongst Spinach


2 tablespoons olive oil
1 large shallot, chopped
1 loving cup chopped carrots
2 cups chopped mushrooms
2 – iii garlic cloves, minced
1/2 teaspoon cherry pepper flakes
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 loving cup Bob’s Red Mill Lentils
2 cups vegetable broth
2 1/2 cups water, divided
1 teaspoon miso glue (optional)*
1/2 loving cup cherry quinoa (or diversity of choice), uncooked
4 – five cups fresh spinach
Salt + pepper to taste
Olive oil, fresh herbs together with grated cashews* to garnish

  1. Heat the fossil oil over medium rut inwards a large Dutch oven or shape Fe pot. Add shallots together with carrots together with hit until the carrots convey started to soften, most iii – iv minutes. Add mushrooms together with run on to hit until mushrooms are juicy together with tender, some other five minutes.
  2. Add garlic, cherry pepper flakes together with herbs. Stir roughly until the whole mixture becomes fragrant, most 1 minute.
  3. Pour inwards lentils, broth, two cups of H2O together with miso (if using). Bring the mixture to a boil, comprehend together with cut down to simmer for fifteen minutes.
  4. Remove chapeau together with add together quinoa together with remaining water. Stir to combine. Bring the mixture dorsum to a boil, recover together with cut down to simmer for some other fifteen minutes.
  5. Remove pot from the heat, uncover together with add together spinach, stirring gently to combine. Taste (carefully!) together with flavour alongside tabular array salt together with pepper.
  6. Serve alongside a drizzle of olive oil, fresh herbs together with grated cashews.

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