Side Dishes

Lentil and roast vegetables salad

158

This lentil and roast vegetables salad is a simplified and equally delicious recipe, adding a flavorful and nutty taste to any meat or fish main dish. Although it can serve as a side dish can be very easily serven on its own as a good source of vegetable protein and so many vitamins.

4
350 g lentils (organic)
1 large courgette (organic)
2 onions red (organic)
1 head cauliflower
2 large carrots
2 bunches cherry tomatoes on vine
2 tbsp balsamic vinegar (optional)
2 pepper red or yellow (organic)
olive oil
himalayan salt or sea salt, to taste

1. Preheat the oven at 180 C.
2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the...
See the full directions on my site

Nutritions

Calories
500

Sodium
148mg
6% DV

Fat
2g
4% DV

Protein
27g
54% DV

Carbs
94g
31% DV

Fiber
34g
136% DV