Golden Lentil Quinoa Bake Recipe

About this recipe

A hearty baked dish combining protein-rich lentils and quinoa with aromatic herbs and spices. Perfect for a satisfying, nutrient-packed lunch.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Carrots - 1kg
• Each Fresh Leeks - Each
• - Potts Vegetable Stock Can
• 100 G Jumbo Garlic 100g
• 100 G Natco Paprika Powder
• - Ducros Dried Thyme
• - Schwartz Flat Leaf Parsley
• 100G Celery Salt, 100G
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and grease a medium-sized baking dish with olive oil.
2. 2. Rinse the red lentils and quinoa thoroughly under cold water to remove excess starch.
3. 3. In a pan, sauté chopped garlic, leeks, celery, and carrots in olive oil until softened, for about 5 minutes.
4. 4. Add the lentils, quinoa, vegetable stock, paprika, thyme, salt, and pepper to the pan and stir well.
5. 5. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
6. 6. Transfer the lentil and quinoa mixture into the prepared baking dish and spread evenly.
7. 7. Bake in the preheated oven for 20-25 minutes or until the top is golden and slightly crisp.
8. 8. Remove the dish from the oven and let it cool for 5 minutes before serving.
9. 9. Garnish with freshly chopped parsley and serve warm.