Pum’s favourite recipes…Lovely Lentil Quinoa Bake

Back from a slight blogging hiatus over the Christmas break I thought I’d share one of my favourite recent recipes…

This recipe was intended for my veggie friend Kirsty as part of a Christmas dinner I was making for the girls.  The recipe makes tonnes so I made an individual portion for her, a larger portion as a side for the rest of us and there was even enough for leftovers.

This was such a success that I could have easily missed the turkey and served this up to everyone as the main!!

The sauces in this bake give the dish a sweet and tangy taste but don’t overpower.  It was really delicious and not to mention super good for you with the amazing quinoa, lentils and veggies!

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Pum’s Lovely Lentil Quinoa Bake

Ingredients
  1. 1/2 cup green lentils
  2. 1/2 cup quinoa
  3. 2 + 1/2 cups water
  4. 2 tsp. olive oil
  5. 1/2 cup chopped celery
  6. 1/2 cup chopped carrots
  7. 3 cloves garlic chopped
  8. 1 tsp. dried thyme
  9. 1 tsp. dried oregano
  10. 1 tsp. ground fennel seeds
  11. 1/2 cup currants
  12. 2 tbsp. ground flax/chia seed
  13. 2 tbsp. worcestershire sauce (check vegan if required)
  14. 1/4 cup + 3 tbsp. tomato ketchup
  15. 3 tbsp. tamarind sauce
  16. 1/2 cup whole-wheat breadcrumbs
  17. 3 tsp. pure maple syrup
  18. Salt and pepper
What Pum did
  1. Combined lentils and water in a pan over a medium heat for 20 mins.  Then added washed quinoa, stirred and cooked for a further 10 mins until water absorbed (careful doesn’t stick to the pan).
  2. Added oil, garlic and onion to a pan over a low heat and sautéed for 10 mins.  Then added carrots, celery, oregano and thyme and cooked for a further 10 mins until soft.  Stir through the currants.
  3. Combined the quinoa/lentil mixture and the cooked veg along with the flax/chia seeds, 2 tbsp. tamarind sauce, 3 tbsp. ketchup, 1 tbsp. worcestershire sauce, fennel seeds and salt/pepper to taste.
  4. Mixed the breadcrumbs in well and put mixture in a baking dish.
  5. Mixed together the remaining sauces (1/4 cup ketchup, 1 tbsp. tamarind, 1 tbsp. worcestershire sauce and 3 tsp. maple syrup) and glaze the mixture in the baking dish.
  6. Cover with foil and bake in the oven on a medium heat for 30 mins.

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I got the above ground chia and flax seed mix from the supermarket but you can easily make your own or add the same quantity of ground oats for a similar effect.

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I’m so glad I had leftovers as this is what I’m tucking into tonight.  Just the thing to get my body back on track after a hectic Christmas!

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Pum x

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3 thoughts on “Pum’s favourite recipes…Lovely Lentil Quinoa Bake

  1. Pingback: Pum update…Christmas Roundup | pumdiets

  2. Pingback: Pum’s favourite recipes…Tangy Tamarind Veggie Quinoa | pumdiets

  3. Pingback: Pum recommends…Quinoa | pumdiets

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