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One-Pot Lentils and Quinoa with Spinach Recipe

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Description

This hearty one-pot Lentils and Quinoa with Spinach is a nutritious and flavorful meal perfect for a wholesome lunch or dinner. Combining green lentils, red quinoa, and fresh spinach with aromatic herbs and spices, this dish delivers a delightful blend of textures and tastes, all cooked in a single pot for easy cleanup.

Ingredients

Scale

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 cup chopped carrots
  • 2 cups chopped mushrooms
  • 2 – 3 garlic cloves, minced

Herbs & Spices

  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves

Grains & Legumes

  • 1 cup green or brown lentils
  • 1/2 cup red quinoa (or variety of choice), uncooked

Liquids & Additional Flavorings

  • 2 cups vegetable broth
  • 2 1/2 cups water, divided
  • 1 teaspoon miso paste (optional)

Greens & Garnish

  • 4 – 5 cups fresh spinach
  • Salt and pepper to taste
  • Olive oil, fresh herbs, and grated cashews for garnish

Instructions

  1. Sauté Aromatics: Heat the olive oil over medium heat in a large Dutch oven or cast iron pot. Add the chopped shallots and carrots, cooking until the carrots begin to soften, about 3 to 4 minutes. Then add the chopped mushrooms and continue cooking for another 5 minutes until they become juicy and tender.
  2. Add Herbs and Garlic: Stir in the minced garlic, red pepper flakes, dried oregano, thyme, rosemary, and bay leaves. Cook the mixture for about 1 minute until fragrant.
  3. Cook Lentils: Pour in the green or brown lentils, vegetable broth, 2 cups of water, and miso paste if using. Bring the mixture to a boil, then cover and reduce heat to simmer gently. Let cook for 15 minutes.
  4. Add Quinoa: Remove the lid, add the red quinoa and the remaining 1/2 cup water. Stir to combine everything well. Bring the pot back to a boil, then cover and simmer for another 15 minutes until the lentils and quinoa are tender.
  5. Add Spinach and Season: Remove the pot from heat and uncover. Gently stir in the fresh spinach until it wilts. Carefully taste and season with salt and pepper as desired.
  6. Serve and Garnish: Serve hot with a drizzle of olive oil, a sprinkle of fresh herbs, and grated cashews for an added texture and flavor boost.

Notes

  • The miso paste adds a wonderful umami depth to the dish but can be substituted with sea salt if unavailable.
  • For a richer flavor, parmesan cheese can be used as an alternative garnish.
  • Ensure to gently stir in the spinach at the end to preserve its bright color and nutrients.

Find it online: https://oliviadinner.com/one-pot-lentils-and-quinoa-with-spinach-recipe/