



Persian-Style Quinoa & Lentils
Persian-Style Quinoa & Lentils
Plant-based simplicity
Source of Protein
Vegetarian Society Approved - Vegan
We have an appetite for change; to help save the planet one delicious plant-based meal at a time.
Join us on our mission by enjoying this Persian-style quinoa, green lentils and wholegrain rice cooked with raisins and kibbled onions, lightly spiced with harissa, cumin and turmeric.
Good to know
- Source of protein
- Source of fibre
- Low in fat
Find more recipes at merchant-gourmet.com
Vegetarian Society Approved - Vegan
Table of Nutritional Information
| per 100g (as sold) | |
|---|---|
| Energy kJ/kcal | 743/ 176 |
| Fat | 2.8g |
| of which saturates | 0.8g |
| Carbohydrate | 29g |
| of which sugars | 4.6g |
| Fibre | 4.9g |
| Protein | 6.7g |
| Salt | 0.55g |
Low Fat
Suitable for Vegans
Suitable for Vegetarians
Allergy Advice
May contain traces of a Gluten containing Cereal.
The Circle,
Unit 10-12 Queen Elizabeth Street,
London,
SE1 2JE.
Simple to prepare
Squeeze the pouch to loosen the grains.
For best results, heat through in a pan with a dash of water. Otherwise, tear a 2cm opening at the top and microwave for 45s at 900w, or simply enjoy them cold.
A recipe for change
For quick and simple plant-based falafels, blitz the Persian-Style Quinoa & Lentils with some chickpeas, tahini, flour, lemon juice, garlic, oil, parsley and cumin in a food processor to a chunky mixture. Roll into bite sized balls then bake in a pre-heated oven for 15 minutes. Serve with hummus, salad, pitta bread and enjoy!
Pouch
Store in a cool, dry place. Once opened, refrigerate and car within 3 days.