Campfire Food: One Pot Lentils with Quinoa and Spinach

Lentils are super healthy.  They’re nutritious for vegetarians (loaded with protein) so they were definitely on our spring break menu. We roadtripped to Congaree National Park in Sourh Carolina and Assateague Island National Seashore for spring break 2017. One pot meals over the fire were our favorite dinners!

This recipe is perfect campfire food. It has lentils, quinoa, AND spinach. Boom, boom, BOOM!!

Bringing that one pot meal to life over the fire

We cooked this dish in our cast iron skillet over the fire and the smokiness hit the spot. I’ve also made this in our kitchen over the gas stove.

I’m slightly modifying the recipe posted by Alyssa from Simply Quinoa and adapting it for campfire cooking.

Print Recipe

One Pot: Lentils with Quinoa and Spinach

This is a vegetarian protein, fiber and all around nutritious power meal! Lentils, Quinoa, spinach, peppers and herbs all cooked up in one pot. A healthy dinner cooked up in less than an hour.

Course

Main Dish

Cuisine

Vegetarian

Prep Time

10 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 2 Tbsp olive oil
• 1 small onion Diced
• 3 large carrots Chopped
• 8 oz mushrooms Sliced
• 1 cup lentils uncooked
• 2 garlic cloves (we'll be using garlic powder when we're camping)
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 3 cups water divided
• 1/2 cup quinoa uncooked
• 5 cups spinach
• salt to taste
• pepper to taste
• Parmesan cheese to garnish

Course Main Dish Cuisine Vegetarian Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients 2 Tbsp olive oil 1 small onion Diced 3 large carrots Chopped 8 oz mushrooms Sliced 1 cup lentils uncooked 2 garlic cloves (we'll be using garlic powder when we're camping) 1 tsp dried thyme 1 tsp red pepper flakes 1 tsp dried oregano 3 cups water divided 1/2 cup quinoa uncooked 5 cups spinach salt to taste pepper to taste Parmesan cheese to garnish

Instructions

1. Heat cast iron skillet over fire. Add oil.
2. Add onion and carrots. Cook until onions and carrots ar tender. Stir occasionally.
3. Keep the skillet over just off the flame to cook on medium heat. Add mushrooms. Cook until tender, about 3-5 minutes.
4. Add garlic powder, red pepper flakes, oregano, and thyme
5. Add lentils and 2 1/2 cups of water. Cover skillet with cover or foil. Cook over medium heat for 12-15 minutes. Check on it and stir occasionally. Rotate the skillet occasionally to assure even cooking.
6. Add quinoa and remaining 1/2 cup of water. Replace cover and cook until all water is absorbed between 10-15 minutes, depending on your fire. Rotate occasionally.
7. Remove from heat. Stir in spinach until it wilts. Garnish with parmesan. Enjoy the smokiness!

Share this Recipe