Mediterranean Lentils and Quinoa [+ VIDEO] - Smart Nutrition with Jessica Penner, RD

Ingredients

• 3/4 cup quinoa
• ¾ cup dry lentils
• 3 cups water
• 2 tbsp canola or olive oil
• 1 onion (chopped)
• 1 tsp basil
• 1 tsp oregano
• 1 tsp salt
• ¼ tsp fennel seeds
• ½ package frozen spinach (or 150 g, defrosted)
• ½ cup sundried (or oven roasted tomatoes, chopped)
• 1 155 ml can tomato paste (keep the can to measure out one can of water)
• shredded mozzarella for serving (optional)