50 mins

Italian lentil, quinoa and parmesan stew

Dinner

Four servings

Nutrition info

• 1 yellow onion
• 4 portobello mushrooms
• 1 ½ tbsp olive oil
• 2 tbsp minced garlic
• 1 cup green lentils (dry)
• 1 cup dry quinoa
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ cup sun-dried tomatoes
• 4 cups spinach
• ½ tbsp sherry vinegar
• ½ cup shredded parmesan cheese

Directions

• Step 1

  Peel and dice onion. Coarsely chop portobellos.

  In this recipe

  • 1 yellow onion
  • 4 portobello mushrooms
• Step 2

  Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes, or until translucent. Add garlic and portobellos and cook 5 minutes more, until mushrooms are releasing their liquid.

  In this recipe

  • 1 yellow onion
  • 4 portobello mushrooms
  • 1 ½ tbsp olive oil
  • 2 tbsp minced garlic
• Step 3

  Add lentils, quinoa, broth, dried thyme, and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium-low and cover. Simmer 30 minutes, until lentils are tender, adding water if needed.

  In this recipe

  • 1 cup green lentils (dry)
  • 1 cup dry quinoa
  • 4 cups vegetable broth
  • 1 tsp dried thyme
• Step 4

  Chop sun-dried tomatoes. When lentils are ready, stir sun-dried tomatoes and spinach into the pot until wilted. Remove from heat and season with sherry vinegar and parmesan. Add salt and pepper to taste.

  In this recipe

  • ½ cup sun-dried tomatoes
  • 4 cups spinach
  • ½ tbsp sherry vinegar
  • ½ cup shredded parmesan cheese