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.

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
4

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 type ...
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
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