INGREDIENTS
- 1 leek
- 2 carrots
- 200g frozen garden peas
- 240g lentils (cooked weight, 100g dry weight)
- 300g quinoa (cooked weight, 120g dry weight)
- 400g falafels
- 1 shallot
- 1 vegetable stock cube
- 1 tbsp coconut oil or olive oil
- 10g flat leaf parsley
- Pepper
- 1 tsp of Ras el Hanout
METHOD
- Prepare the lentils according to the instructions on the packaging, add the vegetable stock cube to the cooking water.
- Prepare the quinoa according to the instructions on the packaging.
- Finely chop the shallot and the leek, cut the carrots in small cubes and sweat them gently in the oil.
- Add the frozen peas and cook for a further 5 mins.
- Then add the cooked lentils and quinoa, the de Ras el Hanout and pepper and mix thoroughly.
- In a separate pan or in the oven cook the falafels and then add them to the lentil/quinoa mix just before serving.
- Garnish with the chopped parsley and season to taste.