One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach

Since this one-pot meal has loads of dried herbs, the lentils soaked it all up and brought everything together. Super simple and super delicious!

Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot

    chopped

  • 1 cup chopped carrots
  • 2 cups chopped mushrooms
  • 2 - 3 garlic cloves

    minced

  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup green/brown lentils
  • 2 cups vegetable broth
  • 2 1/2 cups water

    divided

  • 1 teaspoon miso paste

    optional*

  • 1/2 cup red quinoa

    or variety of choice, uncooked

  • 4 - 5 cups fresh spinach
  • Salt + pepper to taste
  • Olive oil

    fresh herbs and grated cashews* to garnish

Directions

  1. 1

    Heat the oil over medium heat in a large Dutch oven or cast iron pot. Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes. Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.

  2. 2

    Add garlic, red pepper flakes and herbs. Stir around until the whole mixture becomes fragrant, about 1 minute.

  3. 3

    Pour in lentils, broth, 2 cups of water and miso (if using). Bring the mixture to a boil, cover and reduce to simmer for 15 minutes.

  4. 4

    Remove lid and add quinoa and remaining water. Stir to combine. Bring the mixture back to a boil, recover and reduce to simmer for another 15 minutes.

  5. 5

    Remove pot from the heat, uncover and add spinach, stirring gently to combine. Taste (carefully!) and season with salt and pepper.

  6. 6

    Serve with a drizzle of olive oil, fresh herbs and grated cashews.

One-Pot Lentils + Quinoa with Spinach

One-Pot Lentils + Quinoa with Spinach

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About this Recipe

Craving a wholesome, satisfying meal that’s both incredibly simple to make and packed with flavor? This One-Pot Lentils + Quinoa with Spinach is your answer, delivering rich, savory tastes with minimal fuss.

Why This Recipe Works

The genius of this recipe lies in its one-pot simplicity, allowing the lentils to truly absorb the rich blend of dried oregano, thyme, and rosemary as it cooks. This method ensures every bite is infused with deep, aromatic herb notes, creating a wonderfully cohesive and comforting dish. The addition of miso paste, while optional, subtly enhances the umami, making this dish exceptionally flavorful and satisfying.

What to Expect

Imagine tender green or brown lentils simmered until perfectly toothsome, mingling with fluffy quinoa and vibrant fresh spinach, all infused with a deeply savory, aromatic herb blend. Chopped shallots, carrots, and mushrooms provide a hearty texture and earthy sweetness, balanced by a hint of warmth from red pepper flakes. This dish is hearty, nourishing, and brimming with layers of flavor, making it a complete meal that feels both wholesome and indulgent.

Customization & Variations

The optional miso paste adds an extra layer of savory depth, but the dish is equally delicious without it. Feel free to use any variety of uncooked quinoa you prefer; red quinoa is suggested, but white or tri-color will work beautifully. For a final flourish, a drizzle of fresh olive oil, a sprinkle of fresh herbs, and some grated cashews make a wonderful, optional garnish that adds both flavor and texture.

Serving & Context

This One-Pot Lentils + Quinoa with Spinach makes a nourishing and comforting meal on its own, perfect for any weeknight or a cozy weekend. Serve it warm in a bowl, perhaps with a side of crusty bread.

Frequently Asked Questions