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Shop this post is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. For $1.73 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 482 calories, 19g of protein, and 23g of fat each. This recipe is liked by 181 foodies and cooks. A mixture of olive oil, bob's mill lentils, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simply Quinoa. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is tremendous. Similar recipes are shop this post, shop this post, and shop this post.

Ingredients

Cooking Instructions

1. 01

   Heat the oil over medium heat in a large Dutch oven or cast iron pot.

2. 02

   Add shallots and carrots and cook until the carrots have started to soften, about 3 - 4 minutes.

3. 03

   Add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes.

4. 04

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

5. 05

   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.

6. 06

   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.

7. 07

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

8. 08

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