Lentil Bowl
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
Need to defrost
Start the day with a healthy bowl that will energize you until lunch!
5
Lentil Bowl Recipe
Ingredients per 1 serving
Brussels sprouts, fresh frozen
75 g
zucchini
50 g
"Pesto" sauce classic
1 tbsp. spoon
natural lentils, 400g (tinned)
50 g
spinach
30 g
Extra Virgin Olive Oil
1 tsp
salad seed mix
1 tsp
Step 1/4
Cut the zucchini into rounds. Cut the heads of pre-thawed Brussels sprouts in half.
Step 2/4
Toast the zucchini and Brussels sprouts in a pan until tender (5-7 minutes).
Step 3/4
Put the lentils in a colander and rinse with running water.
Step 4/4
Saute the spinach in a pan with a little olive oil for softness. Put spinach, lentils, toasted vegetables on a plate, sprinkle with the seed mixture. Serve with pesto as dressing.
Ingredients per 1 serving
Brussels sprouts, fresh frozen
75 g
zucchini
50 g
"Pesto" sauce classic
1 tbsp. spoon
natural lentils, 400g (tinned)
50 g
spinach
30 g
Extra Virgin Olive Oil
1 tsp
salad seed mix
1 tsp
Nutritional value per 100 g
Calories
143 kcal
Proteins
6 g
Fats
9 g
Carbohydrates
11 g
Saturated fat
1 g
Dietary fiber
5 g
Added sugar
0 g
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