Tomato Einkorn with Spinach and Mushrooms

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5 of 4 votes

Here is an ultra healthy recipe, perfect for a light meal during the week or at noon: Tomato Einkorn with Spinach and Mushrooms. I served it with a little ricotta but you can remove the ricotta or replace it with Humus for a 100% vegan recipe.

Prep Time 10

Cook Time 45

Course Main course

Cuisine International, Mediterranean

Servings

Calories 311 kcal

Ingredients

For the tomato einkorn

250 g einkorn
620 ml of vegetable broth
400 g canned peeled tomatoes
1 onion
2 cloves garlic
1 branch of celery
Herbs: Thyme rosemary, bay leaf, Provence herbs
Chili flakes
Salt
Pepper

For the toppings

250 g fresh spinach
200 g mushrooms
100 g of ricotta or vegan cheese
Olive oil

Instructions

Cut the onion into thin strips. Chop the garlic. Finely cut the celery branch.
Wash the spinach and cut the mushrooms into thin strips.
In a large saucepan, brown the onions. Once translucent, add the celery and garlic. Sauté for 1 minute.
Then add the einkorn. Cook for 2 minutes adding a little olive oil so that it does not stick.
Then add the tomatoes and stir well. Add the vegetable broth. Add salt and pepper. Add the herbs and some chili flakes. Cook over low heat for 45 minutes.
Shortly before serving, brown the mushrooms in a pan with a little olive oil for about 5 minutes. Add salt and pepper. Add a little chili flakes. Reserve.
Cook the spinach in the same pan with a little oil as well. Add a dash of water. Once cooked, set aside.
Mix the ricotta with a little salt and pepper.
On a plate, serve a portion of tomato einkorn, some spinach and mushrooms on top. Add a spoon of ricotta and a dash of olive oil.

Nutrition

Calories: 311kcalCarbohydrates: 18gProtein: 19gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 856mgPotassium: 807mgFiber: 4gSugar: 6gVitamin A: 6567IUVitamin C: 34mgCalcium: 167mgIron: 3mg