Herbed Lentil Quinoa Bake Recipe

About this recipe

A hearty and nutritious bake combining lentils, quinoa, and fresh herbs for a satisfying lunch. Packed with protein and fiber to keep you energized throughout the day.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• - Potts Vegetable Stock Can
• - Biona Organic Whole Cherry Tomatoes
• 600G Picard Organic Spinach Leaves
• 1 Kg Red Onion 1kg
• 1 L Olive Oil – Organic
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns
• 500 G Fresh Vine Tomato 500g
• 50G Black Garlic Cloves, 50G
• 100 G Natco Paprika Powder

Instructions

1. 1. Rinse the quinoa and lentils under cold water to remove any debris.
2. 2. In a pot, bring the vegetable stock to a boil, then add quinoa and lentils. Simmer for 15 minutes until cooked.
3. 3. Preheat the oven to 180°C (350°F) while preparing the vegetables.
4. 4. Dice the onion and mince the garlic, then sauté them in olive oil until softened and fragrant.
5. 5. Slice the cherry tomatoes into halves and chop the fresh parsley and thyme finely.
6. 6. In a mixing bowl, combine cooked quinoa, lentils, sautéed onions, garlic, spinach, tomatoes, and herbs.
7. 7. Season the mixture with paprika, salt, and black pepper, stirring well to combine.
8. 8. Transfer the mixture into a greased baking dish, spreading it evenly for consistent cooking.
9. 9. Bake in the preheated oven for 20 minutes, until the top is slightly golden and crisp.
10. 10. Let the bake cool for 5 minutes before serving for the flavors to settle.