Ingredients
Method
- Preheat your oven to 190 degrees Celsius.
- In an oven and stove proof pan sauté the garlic, onion, carrot and zucchini on medium heat with 3 tablespoons of olive oil for 5 minutes, stirring occasionally. Next add 450 grams of the tomatoes, finely chopped, a couple of pinches of salt and the fresh herbs ( saving some basil for garnish) and sauté for another 10 minutes. Stirring occasionally.
- Rinse the raw quinoa in a sieve and add it to the pan followed by the lentils. Next add the broth and stir well. Turn off the heat, cover with foil or an overproof lid and transfer to the oven for 45 minutes.
- Remove from the oven and take off the foil. (Now is a great time to set aside some for your baby if you would like to purée)
- Next, top with remaining tomatoes, olives, feta and lemon juice and place it back in the oven for another 15 minutes.
- Top with basil and serve.

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