Custom Meal Plans & Meal Planning Recipes | PlateJoy

Step 1

Peel and dice onion. Coarsely chop portobellos.

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.

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.

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.