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
- Serves: 4 people
- Category: Entrees, Vegan, Vegetarian
Ingredients
- 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
Instructions
- 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.
- Season with the garlic, red pepper flakes, oregano, thyme, rosemary, and bay leaves. Mix them in a cook for one minute.
- 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.
- 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.
- Take the pot off the heat, uncover, and stir in the spinach. Taste and season with sea salt and pepper as needed. Enjoy!
