Quinoa, Lentil & Veg One Pot
2cm piece of fresh ginger
2 garlic cloves
A drizzle of vegetable oil
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
½ tsp ground turmeric
50g brown lentils
600mls hot water or vegetable stock (ideally homemade with no added salt, or a low salt alternative)
2 handfuls spinach
Optional - a good drizzle of coconut or dairy cream to add at the end for extra flavour and richness
Finely chop onion, ginger and peel and crush the garlic. Heat the oil in a large pan (that has a lid) then sauté the onion, ginger and garlic over a low heat for approx. 5-10 minutes until soft. Add the spices to the pan and cook for a further 2 minutes.
Meanwhile, peel and dice the carrots. Once you have cooked out the spices, add the carrots, lentils and quinoa to the pan along with the stock, then bring to the boil. Reduce the heat and simmer for approx. 30 minutes with a lid. Stir every so often and add a little extra water if it becomes too dry.
Finely chop the spinach and add to the pot once the lentils and quinoa are soft. Stir the spinach in and allow it to wilt for one minute. Finally, you can stir in a good drizzle of coconut or dairy cream for extra flavour and richness if you like. This is particularly worth adding if you have used water rather than stock as it adds a depth of flavour.
Organix Baby & Toddler Cookbook
Over 70 quick and easy recipes - from weaning purees to dinnertime faves for the whole family to enjoy!