Lentils aren't only for New Year's day and there are multiple ways to cook them. Beluga lentils work great in salads – they won't overcook, they're small and crunchy. It's also packed with protein, and that's great when it comes to a vegetarian meal.
Nutrition (1 serving)
- 386 kcal
- 40,5 g carbohydrates
- 14,5 g fats
- 41 g protein
Per 2 portions
- 200 g brown lentils
- 200 g carrots
- 100 g baby spinach
- 100 g mozzarella
- 1/2 red onion
- 5 ml olive oil
- 1 tsp sweet paprika
- 1/2 tsp chilli
- salt
- 10 g full fat mustard
- 5 ml olive oil
- 5 g honey
- 1 tsp lemon juice
- himalayan salt
Instructions
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Preheat the oven to 200 °C. Cut the carrot into rounds, add olive oil, smoked paprika, chilli, salt and pepper. Mix until fully coated. Add to a tray lined with baking paper and roast for 20‑30 minutes. Halfway through the baking, add sliced red onion too.
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If you don't want to soak the lentils and cook them for hours, use our ready‑to‑eat ones.
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For the vinaigrette, mix all the ingredients. Season with salt and pepper.
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Mix the cooked lentils with baby spinach and torn mozzarella. Serve it with the roasted vegetables and vinaigrette.
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Enjoy!
