Lentil and Quinoa Power Bowl

1 Tbsp. extra-virgin olive oil
1-2 shallots (about 1/3 cup chopped)
2 cups chopped mushrooms
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. ground coriander
Sprinkle red chili flakes
1 tsp. garlic
1 cup lentils
3 1/2 cups chicken or vegetable broth
1/2 cup quinoa
1 small butternut squash (about 3 cups cubed)
2 heaping handfuls spinach
Salt and pepper to taste

In a large cast iron pot, heat the olive oil over medium heat. Dice the shallots and cook until softened, about 3 - 4 minutes. Add the mushrooms and cook until tender, about 5 minutes.
    
Add thyme, rosemary, coriander and red chili flakes. Mix together and add the garlic, stirring until fragrant, about 1 minute.
    
Rinse the lentils and add to the pot, along with the broth. Bring to a boil, cover and reduce to simmer for 15 minutes.
    
While the mixture is simmering, prepare the butternut squash. With a vegetable peeler, remove the skin. Slice the squash in half the long way and scoop out the seeds and goop. Cut into small bite-sized cubes.
    
Add quinoa and squash to the pot and stir to combine. Bring to a boil, cover and reduce the heat. Simmer for another 15 minutes, or until the squash is fork tender and the quinoa is cooked.
    
Remove from the heat, uncover and add the spinach, stirring gently to combine. Taste and season with salt and pepper.
    
Serve with fresh herbs and parmesan cheese on top (if desired)

*** Notes: This made a lot and I would like to see more vegetables in ratio to the lentils.  Try reducing lentils, quinoa and broth in half and keeping the amount of butternut squash and mushrooms the same.  I also found that the butternut squash took longer to cook.  Would like to try roasting the butternut squash cubes and adding them at the end with the spinach.