Spicy Red Lentil & Quinoa Pot
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Heat a little olive oil in a large frying pan (skillet) and fry the onion, garlic, carrot and spices for 5 minutes until the onion is brown and the carrot soft.
Add the chopped cavolo nero, the red lentils and quinoa, cover with the passata and bring to a simmer.
Season with salt and pepper to taste and leave to simmer under a lid for about 10–15 minutes until the quinoa and lentils are tender. Serve with a dollop of yoghurt to take the edge off the spice.
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Extracted from 7 Day Vegan Challenge by Bettina Campolucci Bordi (Hardie Grant, £15) Photography Ó Nassima Rothacker
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