One pot lentils and quinoa recipe

Ingredients

• 2 Tablespoons of extra virgin olive oil
• 1 shallot, chopped
• 1 cup of carrots, chopped
• 2 cups of mushrooms, chopped
• 2 to 3 cloves of garlic, minced
• ½ teaspoons of crushed red pepper flakes
• 1 teaspoon of dried oregano
• ½ teaspoons of dried thyme
• ½ teaspoons of dried rosemary
• 2 bay leaves
• 1 cup of red lentils
• 2 cups of vegetable broth
• 2 ½ cups of water, evenly divided
• 1 teaspoon of miso paste
• ½ cup of red quinoa
• 4 to 5 cups of spinach
• Dash of salt and black pepper
• Extra virgin olive oil, as needed

1. In a pot set over medium heat, add in the olive oil. Add in the shallots and chopped carrots. Cook for 5 minutes or until soft. Add in the mushrooms and continue to cook for an additional 5 minutes.
2. Add in the minced garlic, crushed red pepper flakes, dried oregano, dried thyme, dried rosemary and bay leaves. Stir well to mix. Cook for 1 minute.
3. Add in the red lentils, vegetable broth, 2 cups of water and the miso paste. Stir well until evenly blended. Allow to come to a boil. Cover. Lower the heat to low and cook for 15 minutes.
4. Add in the red quinoa and remaining ½ cup of water. Allow to come to a boil. Cover. Lower the heat to low. Cook for an additional 15 minutes.
5. Remove from heat. Add in the spinach. Stir well to incorporate. Season with a dash of salt and black pepper.
6. Serve immediately with a drizzle of olive oil over the top.