We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Lentil Nuggets with Herb-Infused Quinoa and Roasted Vegetables
Lentil Nuggets with Herb-Infused Quinoa and Roasted Vegetables

Lentil Nuggets with Herb-Infused Quinoa and Roasted Vegetables
A sophisticated dish featuring crispy lentil nuggets served with herb-infused quinoa and a medley of roasted vegetables.
Lentil Nuggets with Herb-Infused Quinoa and Roasted Vegetables

To provide a balanced meal with protein, carbohydrates, and vegetables, supporting a healthy and nutritious diet.

Ingredients:
1
Servings
  • 100
    g
     lentil
  • 60
    g
     quinoa
  • 50
    g
     carrot
  • 50
    g
     zucchini
  • 50
    g
     red bell pepper
  • 10
    ml
     olive oil
  • 1
    clove
     garlic
  • 5
    g
     parsley
  • 1
    item
     egg
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Lentil Nuggets with Herb-Infused Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Cook the lentils in boiling water for about 15 minutes until tender, then drain.
  3. In a bowl, mash the cooked lentils and mix with a beaten egg, minced garlic, salt, and pepper.
  4. Form the mixture into small nuggets and place them on a baking sheet lined with parchment paper.
  5. Bake the lentil nuggets for about 20 minutes until golden and crispy.
  6. Meanwhile, cook the quinoa according to package instructions, adding chopped parsley for flavor.
  7. Toss the carrot, zucchini, and red bell pepper with olive oil, salt, and pepper.
  8. Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender.
  9. Serve the lentil nuggets over a bed of herb-infused quinoa with roasted vegetables on the side.
Nutrition Per Serving 377 g Per 100g
Energy 323.8 kcal 86 kcal
Protein 19.5 g 5.2 g
Fibre 12.8 g 3.4 g
Salt 0.6 g 0.2 g
Sugar 8.6 g 2.3 g
Carbohydrates 43.9 g 11.6 g
Fat 8.3 g 2.2 g
Environmental Per Serving 377 g Per 100g
CO2 3.9 kg 1.0 kg
Water 101.7 l 27.0 l
  • 100
    g
     lentil
  • 60
    g
     quinoa
  • 50
    g
     carrot
  • 50
    g
     zucchini
  • 50
    g
     red bell pepper
  • 10
    ml
     olive oil
  • 1
    clove
     garlic
  • 5
    g
     parsley
  • 1
    item
     egg
1
Servings
0

Preheat the oven to 200°C.

Cook the lentils in boiling water for about 15 minutes until tender, then drain.

In a bowl, mash the cooked lentils and mix with a beaten egg, minced garlic, salt, and pepper.

Form the mixture into small nuggets and place them on a baking sheet lined with parchment paper.

Bake the lentil nuggets for about 20 minutes until golden and crispy.

Meanwhile, cook the quinoa according to package instructions, adding chopped parsley for flavor.

Toss the carrot, zucchini, and red bell pepper with olive oil, salt, and pepper.

Spread the vegetables on another baking sheet and roast in the oven for about 15 minutes until tender.

Serve the lentil nuggets over a bed of herb-infused quinoa with roasted vegetables on the side.

Contact About
Privacy Policy Terms of Service Sitemap