To celebrate the best of spring legumes The Cook’s Grocer will be running three dishes from nutritionist Chrissy Freer's new book Superlegumes (Murdoch Books). Chrissy is the nutrition editor for Taste.com.au and a recipe developer with a holistic health focus.

"Of all the legumes, lentils are among the highest in protein. Combined with quinoa, they make a high protein vegetarian dish that’s packed with flavour and fibre as well as being a rich source of folate and magnesium" says Chrissy.

40 Minutes. Vegetarian. Gluten Free.

Serves 4

110g green lentils
1/2 small head cauliflower
1 red capsicum
300g broccoli
1 brown onion
2 cloves of garlic
1 teaspoon cumin seeds
1 cinnamon stick
250ml chicken or vegetable stock cube
100g quinoa
14 cup chopped flat-leaf parsley
natural yoghurt
2 tablespoons pistachio nuts
lemon zest
(olive oil, salt and pepper not included)

Cook lentils
Place the lentils in a medium saucepan and cover with cold water. Bring to the boil over high heat, then reduce the heat to low – medium and simmer for 20 – 25 minutes or until tender. Drain.

Roast veg
While the lentils are cooking, preheat the oven to 200°C. Cut cauliflower and broccoli into florets and slice the capsicum into 3cm pieces. Line a large baking tray with baking paper. Put the cauliflower and capsicum on the prepared tray and spray/brush lightly with olive oil. Roast for 10 minutes. Add the broccoli to the tray with a little more oil. Roast for 10 minutes or until the vegetables are golden and tender. Set aside.

Cook quinoa
Finely dice the onion and crush the garlic. Dissolve the stock cube in 125ml of hot tap water. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until light golden. Add the garlic, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the stock and quinoa and bring to the boil. Cover and reduce to a simmer for 12–15 minutes or until the stock has been absorbed and the quinoa is al dente. Remove from heat and stir in the lentils and parsley.

To serve
Serve the lentil and quinoa pilaf topped with the roasted vegetables and a dollop of yoghurt, garnished with pistachios and a little lemon zest and juice to your taste. 

This recipe was created by Chrissy Freer. For more information visit www.chrissyfreer.com.au


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

January 21, 2016 by Timothy Ryder
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