Golden Lentil And Veggie Medley Recipe

About this recipe

Golden Lentil and Veggie Medley is a delicious vegetarian lunch that combines the warmth of lentils, fresh seasonal veggies, and creamy coconut milk for a truly satisfying dish. Packed with protein from soy mince and enriched with fiber from carrots, mooli radish, and chayote squash, this dish is as nutritious as it is flavorful. The Saffola Classic Masala Oats add a soft texture and a hint of spice, perfectly complementing the balanced seasoning of Moroccan spices. You'll love the ease of cooking this dish in just 40 minutes, ideal for a wholesome family meal or a post-gym recovery lunch. Serve it warm and watch the enticing aromas fill your kitchen—this hearty medley is perfect for any day of the week.

Ingredients

• 400G Holland & Barrett Vegan Soy Protein Mince
• - Saffola Classic Masala Oats
• 4 Pack Fresh Carrots - Pack Of 4
• 300 g Trs Flake Rice Thick Pawa 300G
• 165 Ml Tropical Sun Coconut Milk Mini
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 1 Onion Large 1 Each

Instructions

1. 1. Peel and dice the onion, garlic, carrots, chayote squash, and mooli radish into small cubes.
2. 2. Heat olive oil in a deep pan over medium heat and sauté the onions and garlic until translucent, about 3 minutes.
3. 3. Add the diced carrots, chayote squash, and mooli radish to the pan, stirring occasionally for 5 minutes to soften slightly.
4. 4. Stir in the Spice Kitchen Moroccan Spice Tin, salt, and black pepper, ensuring the vegetables are well-coated with the spices.
5. 5. Add the Holland & Barrett Vegan Soy Protein Mince to the pan and cook for 2 minutes, stirring to combine with the vegetables.
6. 6. Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for 3 minutes.
7. 7. Gradually stir in the Saffola Classic Masala Oats, mixing thoroughly to avoid clumping, and cook for another 5 minutes.
8. 8. Adjust seasoning if needed, and simmer until the oats are fully cooked and the mixture has thickened, about 3 minutes.
9. 9. Serve the Golden Lentil and Veggie Medley warm in bowls, garnished with a pinch of fresh black pepper if desired.

How to make Golden Lentil And Veggie Medley

1. Dice the vegetables. Peel and dice the onion, garlic, carrots, chayote squash and mooli radish into small cubes.
2. Sauté the vegetables. Heat olive oil in a deep pan over medium heat and sauté the onions and garlic for about 3 minutes until translucent. Add the carrots, chayote and mooli and cook for 5 minutes, stirring occasionally, until slightly softened.
3. Add spice and mince. Stir in the Moroccan spice mix, salt and black pepper to coat the vegetables. Add the soy protein mince and cook for 2 minutes, stirring to combine.
4. Simmer with oats. Pour in the coconut milk and simmer gently for 3 minutes. Gradually stir in the masala oats, mixing thoroughly to avoid clumping, and cook for another 5 minutes.
5. Thicken and serve. Adjust the seasoning if needed and simmer for about 3 minutes until the oats are fully cooked and the mixture has thickened. Serve warm in bowls, garnished with a pinch of fresh black pepper if you like.

Frequently asked questions

How long does Golden Lentil and Veggie Medley take?

About 40 minutes in total: 15 minutes of prep for chopping the vegetables and 25 minutes of cooking.

Is Golden Lentil and Veggie Medley vegetarian?

Yes, it is vegetarian. It combines soy protein mince, carrots, radish, onion and garlic in a Moroccan-spiced coconut sauce.

What can I use instead of mooli radish?

Swap it for turnip or a few extra carrots. Turnip gives a similar gentle bite, while carrots make the medley a little sweeter.

How can I make this lentil and veggie medley richer?

Use full-fat coconut milk and let it simmer a little longer so the sauce reduces and thickens. A drizzle of olive oil at the end adds gloss.

Does the lentil and veggie medley keep well?

Yes, it keeps in the fridge for up to three days and the spices deepen overnight. Reheat gently with a splash of water until piping hot.