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One Pot Italian Quinoa and Lentils

Gena Hamshaw
  • 45 minutes
  • Serves 4

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