Lentils and quinoa are full of dietary fibre which is required for optimal digestive health and to keep cholesterol levels at a healthy level. The dish is also combined with vegetables to make for one relatively simple and nutritious meal.
2 garlic cloves, crushed
2 tbsp olive oil
2 medium carrots, diced
2 celery stalks, chopped finely
1 cup mushrooms, chopped
1 cup red lentils, well rinsed
2 tsp Italian herbs
5 cups water
1/2 cup uncooked quinoa, well rinsed
2 cups spinach, chopped finely
Pinch sea salt & pepper
Mixed nuts or seeds
Handful fresh parsley, chopped roughly
Put olive oil in large pot over medium heat with onion and garlic to cook for 3 minutes.
Add carrot, celery, and mushroom and cook for a further few minutes.
Add lentils, herbs and spices then vegetable stock.
Allow to simmer for half an hour.
Add quinoa and cook for a further 10 minutes.
Toss spinach through and cook for another 5 minutes.
Remove from pot and top with sea salt, pepper, nuts, seeds and fresh parsley.