Lush Lentil & Quinoa Bake

Name: Lush Lentil & Quinoa Bake
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot; Cooked Chopped Tomato; Flaked Almonds; Fresh Chilli; Fresh Chillies; Fresh Parsley; Lentils; NOMU Provençal Rub; Onion; Onions; Panko Breadcrumbs; Quinoa; Red Wine; Spring Onion; Spring Onions

A thick and tasty veggie sauce is the star of the show! Lentils, tender carrots, and onion are cooked down in a tomato-based sauce, before being poured over fluffy quinoa, topped with a flaked almond & panko crumb and baked until golden. Spring onion, parsley and chilli add a final flourish to this incredible veggie bake!

Lush Lentil & Quinoa Bake

with fresh chilli & flaked almonds

4.8

61 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

FLUFFY Quinoa
Preheat the oven to 220°C. Place the rinsed Quinoa in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
TOASTY CRUMB
Boil the kettle. Place a deep saucepan over medium heat with a drizzle of oil. When hot, add the panko crumbs and the Flaked Almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
VEGGIES & WINE
Return the saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and the Carrot pieces and fry for 5-6 minutes until softened, shifting occasionally. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated.
SAUCY GOODNESS
When the wine has almost evaporated, add the rub and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the Cooked Chopped Tomato, the drained Lentils, and 100ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 minutes until slightly reduced, stirring occasionally. Season with salt, pepper, and a sweetener of choice.
PUT IT IN THE OVEN!
When the sauce is done, place the cooked Quinoa in a baking dish. Pour over the lentil sauce and top with the toasted crumb. Bake in the hot oven for 5-6 minutes until bubbling and golden.
PLATE IT UP
Dish up a generous helping of the lentil & Quinoa bake. Garnish with the sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion and the chopped parsley. Finish with a sprinkling of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!

Quinoa - 75ml
Panko Breadcrumbs - 50ml
Flaked Almonds - 20g
Onion - 1
Carrot - 240g
Red Wine - 50ml
NOMU Provençal Rub - 5ml
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Lentils - 120g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1
Fresh Parsley - 4g

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Serves 2

FLUFFY Quinoa
Preheat the oven to 220°C. Place the rinsed Quinoa in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
TOASTY CRUMB
Boil the kettle. Place a deep saucepan over medium heat with a drizzle of oil. When hot, add the panko crumbs and the Flaked Almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
VEGGIES & WINE
Return the saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and the Carrot pieces and fry for 6-8 minutes until softened, shifting occasionally. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated.
SAUCY GOODNESS
When the wine has almost evaporated, add the rub and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the Cooked Chopped Tomato, the drained Lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until slightly reduced, stirring occasionally. Season with salt, pepper, and a sweetener of choice.
PUT IT IN THE OVEN!
When the sauce is done, place the cooked Quinoa in a baking dish. Pour over the lentil sauce and top with the toasted crumb. Bake in the hot oven for 5-6 minutes until bubbling and golden.
PLATE IT UP
Dish up a generous helping of the Quinoa and lentil bake. Garnish with the sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion and the chopped parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!

Quinoa - 150ml
Panko Breadcrumbs - 100ml
Flaked Almonds - 40g
Onion - 1
Carrot - 480g
Red Wine - 100ml
NOMU Provençal Rub - 10ml
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Lentils - 240g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 2
Fresh Parsley - 8g

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Serves 3

FLUFFY Quinoa
Preheat the oven to 220°C. Place the rinsed Quinoa in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
TOASTY CRUMB
Boil the kettle. Place a deep saucepan over medium heat with a drizzle of oil. When hot, add the panko crumbs and the Flaked Almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
VEGGIES & WINE
Return the saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and the Carrot pieces and fry for 8-10 minutes until softened, shifting occasionally. Add the wine and leave to simmer for 2-3 minutes until almost all evaporated.
SAUCY GOODNESS
When the wine has almost evaporated, add the rub and ½ the chopped chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the Cooked Chopped Tomato, the drained Lentils, and 350ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until slightly reduced, stirring occasionally. Season with salt, pepper, and a sweetener of choice.
PUT IT IN THE OVEN!
When the sauce is done, place the cooked Quinoa in a baking dish. Pour over the lentil sauce and top with the toasted crumb. Bake in the hot oven for 6-8 minutes until bubbling and golden.
PLATE IT UP
Dish up a generous helping of the Quinoa and lentil bake. Garnish with the sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion and the chopped parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!

Quinoa - 225ml
Panko Breadcrumbs - 150ml
Flaked Almonds - 60g
Onions - 2
Carrot - 720g
Red Wine - 150ml
NOMU Provençal Rub - 15ml
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Lentils - 360g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 3
Fresh Parsley - 12g

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Serves 4

FLUFFY Quinoa
Preheat the oven to 220°C. Place the rinsed Quinoa in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
TOASTY CRUMB
Boil the kettle. Place a deep saucepan over medium heat with a drizzle of oil. When hot, add the panko crumbs and the Flaked Almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
VEGGIES & WINE
Return the saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced Onion and the Carrot pieces and fry for 8-10 minutes until softened, shifting occasionally. Add the wine and leave to simmer for 2-3 minutes until almost all evaporated.
SAUCY GOODNESS
When the wine has almost evaporated, add the rub and ½ the chopped chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the Cooked Chopped Tomato, the drained Lentils, and 400ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until slightly reduced, stirring occasionally. Season with salt, pepper, and a sweetener of choice.
PUT IT IN THE OVEN!
When the sauce is done, place the cooked Quinoa in a baking dish. Pour over the lentil sauce and top with the toasted crumb. Bake in the hot oven for 6-8 minutes until bubbling and golden.
PLATE IT UP
Dish up a generous helping of the Quinoa and lentil bake. Garnish with the sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion and the chopped parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!

Quinoa - 300ml
Panko Breadcrumbs - 200ml
Flaked Almonds - 80g
Onions - 2
Carrot - 960g
Red Wine - 200ml
NOMU Provençal Rub - 20ml
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Lentils - 480g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 4
Fresh Parsley - 15g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lush Lentil & Quinoa Bake?

The preparation time for Lush Lentil & Quinoa Bake with fresh chilli & flaked almonds is between 20 and 35 minutes.

What is the total time required to make Lush Lentil & Quinoa Bake with fresh chilli & flaked almonds?

The total time required to make Lush Lentil & Quinoa Bake with fresh chilli & flaked almonds is between 45 and 60 minutes.

How many servings does Lush Lentil & Quinoa Bake provide?

4 servings

What are the main ingredients in Lush Lentil & Quinoa Bake?

Carrot, Cooked Chopped Tomato, Flaked Almonds, Fresh Chilli, Fresh Chillies, Fresh Parsley, Lentils, NOMU Provençal Rub, Onion, Onions, Panko Breadcrumbs, Quinoa, Red Wine, Spring Onion, Spring Onions

What is the nutritional information of Lush Lentil & Quinoa Bake?

Calories: 923, Carbs: 151 grams, Fat: grams, Protein: 41.7 grams, Sugar: 27.9 grams, Salt: 544 grams

How do I prepare Lush Lentil & Quinoa Bake?

FLUFFY QUINOA: Preheat the oven to 220°C. Place the rinsed quinoa in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. TOASTY CRUMB: Boil the kettle. Place a deep saucepan over medium heat with a drizzle of oil. When hot, add the panko crumbs and the flaked almonds and toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. PLATE IT UP: Dish up a generous helping of the quinoa and lentil bake. Garnish with the sliced spring onion and the chopped parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef! SAUCY GOODNESS: When the wine has almost evaporated, add the rub and ½ the chopped chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained lentils, and 200ml of boiling water. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until slightly reduced, stirring occasionally. Season with salt, pepper, and a sweetener of choice. VEGGIES & WINE: Return the saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and the carrot pieces and fry for 6-8 minutes until softened, shifting occasionally. Add the wine and leave to simmer for 1-2 minutes until almost all evaporated. PUT IT IN THE OVEN!: When the sauce is done, place the cooked quinoa in a baking dish. Pour over the lentil sauce and top with the toasted crumb. Bake in the hot oven for 5-6 minutes until bubbling and golden.