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This lentil salad is the perfect lunch. Prep ahead for an easy and quick meal.
Prep Time:
Minutes: 45 min | Total Time In Seconds: 2700
Ingredients:
- 4 tbs fresh parsley, roughly chopped
- 100g baby spinach
- 8 oz cherry tomatoes, halved
- 1 (420g) can brown lentils, drained and rinsed
- 1 zucchini, diced
- 1 small capsicum, diced
- 1 small sweet potato, chopped
- 4 bocconcini (or preferred cheese)
- 1 tbs Extra Virgin Olive Oil
- Juice of 1 lemon
- 1 clove of garlic, crushed
Instructions:
- Preheat oven to 200°C and line a large baking tray with baking paper.
- Place the zucchini, red pepper and sweet potato on tray, drizzle with olive oil and cook in oven for 30 minutes, or until golden.
- Place cherry tomatoes, spinach, parsley and lentils into a large salad bowl. Set aside.
- Whisk oil, lemon juice and garlic in a small bowl.
- Add bocconcini, roast veggies and dressing to large salad bowl and lightly stir to combine. Serve and enjoy!
4 Serving | 333 g | 210 kcal
- Protein: 39 kcal – 19%
- Carbs: 105 kcal – 50%
- Fat: 65 kcal – 31%
- Omega3: 0 kcal – 0%
Nutrients per Serving
- Calories: 8
- Sugar: 46
- Fiber: 92
- Saturated Fat: 71
- Monounsaturated Fat: 2
- Polyunsaturated Fat: 75
- Trans Fat: 0
- Cholesterol: 25
- Sodium: 66
- Potassium: 81
- Vitamin A: 54
- Vitamin C: 58
- Vitamin B6: 27
- Vitamin B12: 1
- Vitamin B7: 0
- Vitamin D: 0
- Vitamin E: 2
- Choline: 11
- Calcium: 64
- Iron: 88
- Net Carbs:
- Protein: 76
- Carbs: 33
- Fat: 27
- dha:0
- dpa:0
- epa:0
- ala:02
- Omega3: 2
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