Meatless monday: Mediterranean Vegetable bake



Serves 4
100g quinoa
100g lentils
150g breadcrumbs 
1 tbsp coconut oil
1 red onion, finely chopped
2 cloves garlic, sliced
1/2 red pepper, chopped
6 green olives, sliced
6 pieces sun dried tomato in oil, sliced
2 celery sticks, sliced
4 - 6 mushrooms, sliced
2 tbsp tomato puree
1 tsp oregano

Place the lentils and quinoa in a saucepan and cover with cold water.  Bring to the boil then reduce heat to simmer for 25 minutes.  Drain well. 
Meanwhile sweat the onion, garlic, red pepper and mushrooms in coconut oil until softening.  
Make the breadcrumbs in a blender then mix into the quinoa and lentils.  Stir  in the cooked vegetables, tomato puree, sun dried tomatoes, olives and oregano.   Mix thoroughly.  
Press into a loaf tin and bake at 200 degrees for 30 minutes.
Turn out and slice.  Serve with a large salad.

Enjoy!
Janet x

Recipe Copyright © 2014 40plusandalliswell

1 comment:

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    The meaning of this is that you literally kill fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

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    ReplyDelete