Ingredients

The following ingredients have 4 Servings
  • 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
  • Olive oil (fresh herbs and grated cashews* to garnish)

Instruction

  • 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.