INGREDIENTS
1
chopped sun-dried tomatoes (about 50 grams
5 oz
Baby spinach
1 cup
Brown or green lentils
4 cloves
Garlic
6 oz
Portobello or sliced button mushrooms
1 tsp
Thyme, dried
1
White or yellow onion, small
4 cups
Vegetable broth, low sodium
1/2 cup
Cashew cream
1
Splash Sherry vinegar or lemon juice
3/4 cup
Quinoa
1
Black pepper, Freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil