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+ servings

One Pot Italian Quinoa and Lentils

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small white or yellow onion chopped
  • 4-6 cloves garlic minced (to taste)
  • 6 ounces portobello or sliced button mushrooms chopped (optional; about 3 cups)
  • 1 cup uncooked brown or green lentils
  • 3/4 cup uncooked quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 4 cups low sodium vegetable broth
  • 1/2 cup chopped sun-dried tomatoes about 50 grams; oil or dry-packed
  • 5 ounces baby spinach about 4 heaping cups
  • Splash sherry vinegar or lemon juice
  • Freshly ground black pepper
  • 1/2 cup cashew cream optional

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, or until the onion is clear and soft, stirring frequently. Add the garlic and mushrooms, if using. Cook until the mushrooms have released their juices and reduced in size (4-5 minutes).
  • Add the lentils, quinoa, salt, thyme, and broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the lentils are tender. If all of the liquid has been absorbed when you uncover the pot, add a splash of extra broth or water.
  • Add the tomatoes and baby spinach to the pot. Stir everything until the spinach has wilted completely into the quinoa and lentil mixture. Add a splash of vinegar or lemon juice, along with black pepper to taste and extra salt as needed. Finally, stir in the cashew cream, if using.

Notes

Leftovers will keep in an airtight container for up to 3 days.