Italian Quinoa & Lentils

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

• Lentils

  Raw

  1 cup or 192g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Salt

  Table

  ¼ tsp or 2g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Vegetable Broth

  Organic - 365 Everyday Value

  4 cup or 960g

• Sun-dried tomatoes

  ½ cup or 27g

• Spinach

  Raw

  4 cup or 120g

• Lemon juice

  Raw

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, or until the onion is clear and soft, stirring frequently. Add the garlic and mushrooms. Cook until the mushrooms have released their juices and reduced in size (4-5 minutes).
2. 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.
3. 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 lemon juice, along with black pepper to taste and extra salt as needed.

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