Spiced Lentils with Roasted Green Beans and Quinoa
Preheat the oven to 220°C.
In a small pot, combine the lentils and stock and bring to a boil. Cover and
reduce the heat to medium-low. Simmer for 25 to 30 minutes, or until the lentils
are tender; drain any excess liquid. Gently stir in the garlic powder, coriander,
onion powder, chilli powder, and a pinch each of salt and pepper.
While the lentils are cooking, in a large bowl, toss the green beans with the olive
oil and a sprinkle each of salt and pepper. Spread the green beans over a rimmed
baking sheet and roast, stirring occasionally, for about 20 minutes, or until
tender.
Serve the lentils warm over the quinoa with a side of the roasted green beans.
SERVES 2
135 g dried green lentils
500 ml low-sodium vegetable stock or water
1 teaspoon garlic powder
1 teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon chilli powder
Salt
Freshly ground black pepper
450 g prewashed bagged green beans
2 teaspoons olive oil
185 g cooked quinoa
380 CAL, 11 G FAT (0 G SATURATED), 19 G PROTEIN, 55 G CARB, 11
G SUGAR, 17 G FIBRE, 290 MG SODIUM PER SERVING