| 11 | 35 | 254 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 4 |
| 1 cup | Quinoa, cooked |
| 1 cup | Red lentils, split |
| 5 cup | Vegetable stock/broth |
| 1 large | Carrots (peeled and grated) |
| 1 large | Zucchini (quartered and chopped) |
| 1/2 cup pieces | White mushrooms |
| 1 tsp | Onion powder |
| 1 tsp | Garlic powder |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Chili powder |
| 1/2 tsp | Paprika |
1. Combine quinoa, red lentils, and broth in a medium to large saucepan.
2. Bring to a boil. Reduce to a simmer and add in the carrots and spices.
3. Simmer for 15 minutes and add in the mushrooms and zucchini.
4. Simmer for about another 15 minutes, until all the veggies are soft.
Lentils
are a great source of protein for vegetarians, they are high in fibre which may help to promote healthy digestion!
| Grain | 0.7 |
| Meat Alternative | 0.9 |
| Vegetables | 3.0 |
