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A bowl holding quinoa and lentils, topped with a white cashew cream, is placed next to a gray and white napkin and a small pinch pot of herbs.
4.27 from 34 votes

One-Pot Italian Quinoa and Lentils

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 6 ounces sliced mushrooms (I like to use button, shiitake, or chopped portobello)
  • 1 cup dry brown or green lentils (180g)
  • 3/4 cup dry quinoa (135g)
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 4 cups vegetable broth (950ml)
  • 1/2 cup chopped, sun-dried tomatoes (about 50 grams; oil-packed or soft, dry-packed, with no need for re-hydration in hot water)
  • 5 ounces baby spinach (140g)
  • Balsamic vinegar, red wine vinegar, or freshly squeezed lemon juice (to taste)
  • Freshly ground black pepper to taste
  • 1/2 cup all-purpose cashew cream (optional)

Instructions

  • Heat the olive oil in a large pot 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 (5-8 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, and enjoy.