lentils and quinoa

ingredients:
2 tbsp olive oil
1 large shallot, chopped
1 cup carrots, chopped
2 cups mushrooms
2-3 garlic cloves, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 cup lentils
2 cups vegetable broth
2 1/2 cups water divided
1 tsp miso paste optional*
1/2 cup red quinoa or variety of choice, uncooked
4-5 cups fresh spinach
salt + pepper to taste
olive oil fresh herbs and grated cashews* to garnish

instructions:
heat the oil over medium heat in a large dutch oven or cast iron pot. 
add shallots and carrots and cook until the carrots have started to soften, about 3-4 minutes. 
add mushrooms and continue to cook until mushrooms are juicy and tender, another 5 minutes. 
add garlic, red pepper flakes and herbs.
stir around until the whole mixture becomes fragrant, about 1 minute.
pour in lentils, broth, 2 cups of water and miso (if using).
bring the mixture to a boil, recover and reduce to simmer for another 15 minutes. 
remove pot from heat, uncover and add spinach, gently stirring to combine.
taste and season with salt and pepper.

note:
the miso adds a great umami flavor, but you can just use sea salt if you don't have miso.  you can also totally use parmesan if you want.