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One Pot Lentils With Quinoa And Spinach

There’s nothing like eating a cozy bowl of hearty vegetables and nutritious legumes. The star of this vegan bowl is the mighty lentil! Lentils are a great source of plant protein, they are rich in fiber, packed with iron, and contain a little folate, phosphorus, and thiamin.

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m


  • 2 tbsp. olive oil
  • 1 large shallot, diced
  • 1 c carrots, chopped
  • 2 c mushrooms, chopped
  • 2 -3 garlic cloves minced
  • 1/2 tsp. red pepper flakes
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 2 bay leaves
  • 1 c Bob's Red Mill Lentils
  • 2 c vegetable broth
  • 2 1/2 c wate, divided
  • 1/2 c red quinoa, uncooked
  • 4 -5 cups fresh spinach
  • Sea salt & pepper to taste


  1. Warm the oil in a large pot or Dutch oven over medium heat. Add the shallots and carrots and cook for about 3-4 minutes. Pour in the mushrooms and continue to cook for another 5 minutes, stirring occasionally.
  2. Season with the garlic, red pepper flakes, oregano, thyme, rosemary, and bay leaves. Mix them in a cook for one minute.
  3. Add the lentils, broth, and 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for an additional 15 minutes.
  4. Remove the lid and add the quinoa with 1/2 cup of water. Stir and bring the mixture back to a boil before covering and reducing to simmer for another 15 minutes.
  5. Take the pot off the heat, uncover, and stir in the spinach. Taste and season with sea salt and pepper as needed. Enjoy!