Photograph to comeLentil
High fibre · High protein · Vegan · Gluten-free · Lunch
Mediterranean Lentil & Quinoa Bowl
Puy lentils and quinoa with roasted peppers, cucumber, olives, herbs and a lemon–tahini dressing.
Prep15 min
Cook25 min
Serves4
Protein19 g
Ingredients
- 150 g Puy lentils
- 100 g quinoa
- 2 roasted peppers, sliced
- 1 cucumber, diced
- 50 g Kalamata olives
- Parsley and mint
- Dressing: 2 tbsp tahini, juice of 1 lemon, 1 garlic clove, water to loosen
Nutrition per serving
| Energy | ≈ 430 kcal |
| Protein | ≈ 19 g |
| Fibre | ≈ 11 g |
| Fat | ≈ 15 g |
Approximate values, calculated from standard UK food composition data.
Method
- Simmer lentils for 20 minutes until just tender; cook quinoa separately.
- Drain, then dress both while warm with a little dressing.
- Fold in the vegetables, olives and herbs. Serve with remaining dressing.
Nutritional notes
Keeps well for three days, so it works as a meal-prep lunch. Tahini adds calcium and healthy fats.