Gluten free : Dairy Free : Vegan 

Cal per serve: 391 cal


1 cup (250ml) vegetable stock, salt reduced

1 asian shallot, finely sliced

1 teaspoon grated ginger

2 cloves garlic, peeled and finely chopped

300g brussel sprouts, trimmed and halved 

1 head (380g) broccoli, cut into florets

1x 400g tin BPA free brown lentils, rinsed and drained

40g almonds, roughly chopped

Opt: handful coriander and chilli flakes to serve

To serve: 2 cups cooked quinoa or ½ cup per person 



3 tablespoons tamari or gluten free soy sauce

1/2 tablespoon maple syrup 

1 1/2 teaspoons sesame oil 


Heat a large frypan or work on medium heat, add vegetables stock, shallot, ginger, garlic and brussel sprouts, pop the lid on and cook for about 8 minutes stirring throughout. Add broccoli florets and lentils and cook with the lid on a further 8 minutes with the lid on. Whilst cooking whisk together ingredients for the sauce. Remove lid, add sauce to veggies plus the almonds, toss well and cook a final 3-4 minutes, divide between 4 plates, top with coriander and chilli if desired and serve with cooked quinoa. Alternatively eat one and store the rest for an easily reheated nutritious meal.