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15 • mins • prep • 25 • mins • cook
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6-8 • Serves
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Easy

Quinoa and Lentil One Pot Meal

5/5 (2)

Ingredients

  • tick2 tbsp Chantal Organics Coconut Oil, for frying
  • tick1 onion, diced
  • tick2 cloves garlic, minced (or 2 tbsp crushed garlic)
  • tick1 carrot, peeled and diced
  • tick1 celery stalk and leaves, diced and separated
  • tick1 tsp ground cumin
  • tick1 tsp ground coriander
  • tick2 tsp smoked paprika
  • tick3-4 cups vegetable broth
  • tick½ cup quinoa
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick1 can Chantal Organics Lentils, drained and rinsed
  • tick1 cup seasonal veggies such as silverbeet, sliced courgette or green beans
  • tickSalt and Pepper
  • To finish
  • tickFresh parsley, chopped
  • tick Plain Coconut yoghurt

instructions

  • Step 1.

    In a large heavy bottomed pot, heat 2 tbsp of oil on medium high heat. Add the onions, carrot, celery and garlic, stirring until the onions are translucent.

  • Step 2

    Add the cumin and coriander, followed by the smoked paprika. Pour in the vegetable broth.

  • Step 3.

    Rinse the quinoa with cold water and then add to the pot. Add the chopped tomatoes and bring to a boil, then lower the heat to a simmer. Cook covered for 15 minutes or until the quinoa is cooked.

  • Step 4.

    Remove the lid and add in the drained lentils, followed by the chickpeas if using. Stir to combine and add more water to adjust consistency if preferred. Add seasonal veggies of choice, including celery leaves, and cook briefly (2-5 minutes, depending on your vegetable additions). Season with salt and pepper.

  • Step 5.

    Garnish with fresh herbs and a swirl of plain coconut yoghurt. Serve and enjoy.

Chantal Organics Products used

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Lentils
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Chopped Tomatoes
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Coconut Oil

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