Name: Lentil and Roasted Vegetable Stew with Herb Quinoa
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g lentil; 150 g carrot; 200 g butternut squash; 1 item red onion; 2 clove garlic; 2 tbsp olive oil; 500 ml vegetable broth; 100 g quinoa; 20 g herbs; 1 tsp salt; 0.5 tsp black pepper

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Lentil and Roasted Vegetable Stew with Herb Quinoa

Lentil and Roasted Vegetable Stew with Herb Quinoa

A hearty stew with seasonal vegetables and protein-rich lentils, served with herb-infused quinoa.

To provide a balanced meal with complex carbohydrates, protein, and vegetables to support recovery and energy replenishment after training.

Ingredients:

200
g
lentil
150
g
carrot
200
g
butternut squash
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
500
ml
vegetable broth
100
g
quinoa
20
g
herbs
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Peel and chop the carrot and butternut squash into bite-sized pieces.
Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for 25 minutes until tender.
Meanwhile, rinse the lentils under cold water.
In a large pot, heat olive oil over medium heat. Add chopped red onion and minced garlic, sauté until soft.
Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Cook quinoa according to package instructions. Once cooked, mix in chopped herbs.
Add roasted vegetables to the lentil stew and stir well.
Serve the stew hot with a side of herb quinoa.

Nutrition	Per Serving 800 g	Per 100g
Energy	502 kcal	63 kcal
Protein	22 g	2.8 g
Fibre	18 g	2.3 g
Salt	2 g	0.3 g
Sugar	8 g	1.0 g
Carbohydrates	80 g	10.0 g
Fat	15 g	1.9 g

200
g
lentil
150
g
carrot
200
g
butternut squash
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
500
ml
vegetable broth
100
g
quinoa
20
g
herbs
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Peel and chop the carrot and butternut squash into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast in the oven for 25 minutes until tender.

Meanwhile, rinse the lentils under cold water.

In a large pot, heat olive oil over medium heat. Add chopped red onion and minced garlic, sauté until soft.

Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Cook quinoa according to package instructions. Once cooked, mix in chopped herbs.

Add roasted vegetables to the lentil stew and stir well.

Serve the stew hot with a side of herb quinoa.

Lentil and Roasted Vegetable Stew with Herb Quinoa Lentil and Roasted Vegetable Stew with Herb Quinoa

Ingredients:

Preparation Time: 45 minutes

Instructions:

Lentil and Roasted Vegetable Stew with Herb Quinoa

Lentil and Roasted Vegetable Stew with Herb Quinoa