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!
Serving guide
Choose your portion size.
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 spring onion and the chopped Parsley. Finish with a sprinkling of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!
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 spring onion and the chopped Parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!
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 spring onion and the chopped Parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!
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 spring onion and the chopped Parsley. Finish with a sprinkle of the remaining chilli if you’d like some extra heat. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.00
for 4 servings · R44.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Flaked Almonds needs 80 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 8% of packR18.56
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Almonds, Carrot, Chilli, Lentils, NOMU Provençal Rub, Onion, Panko Breadcrumb, Parsley, Quinoa, Red Wine, Spring Onion, Tomato
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Lush Lentil & Quinoa Bake?
Almonds, Carrot, Chilli, Lentils, NOMU Provençal Rub, Onion, Panko Breadcrumb, Parsley, Quinoa, Red Wine, Spring Onion, Tomato
How many calories does Lush Lentil & Quinoa Bake have?
923 calories
How much fat content does Lush Lentil & Quinoa Bake have?
grams