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

  From bouillons. Low sodium

  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.
2. Add the garlic and mushrooms. Cook until the mushrooms have released their juices and reduced in size, about 4-5 minutes.
3. 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, add a splash of extra broth or water.
4. Add the tomatoes and baby spinach to the pot. Stir 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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