1/2
2/2
Leave a note
By Josie Jones
The Feta, beet and lentil lunch jar
6 steps
Prep:10min
I use a 500ml jar from IKEA for my lunch jars and find that is a nice portion for me. If you love feta, you’ll love this bowl. Beets are rich in natural chemicals called nitrates, great for blood flow and blood pressure. Add a boiled egg for more protein and/or hummus for more dietary fibre.
Updated at: Fri, 18 Oct 2024 13:46:36 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
24
High
Nutrition per serving
Calories495.9 kcal (25%)
Total Fat23.7 g (34%)
Carbs49.8 g (19%)
Sugars14.6 g (16%)
Protein23.2 g (46%)
Sodium1236.4 mg (62%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspextra virgin olive oil
1 ½ Tbspbalsamic vinegar
1 Tsphoney
or maple
4Spring onions
topped, tailed and chopped
150gBeetroot
Cooked, Grated on large setting
1carrot
Large, peeled and grated on large setting
1Yellow pepper
de-seeded and chopped into chunks
140gFeta
1 x 400ggreen lentils
tin
1 Tbsppumpkin seeds
30gspinach
parsley
cracked black pepper
Instructions
Step 1
Make the dressing by shaking together the olive oil and balsamic vinegar and honey.
Step 2
Grate the carrot and beetroot on the large setting into a bowl. Season with salt and pepper and stir well.
Step 3
Finely chop the spinach and parsley, mix it with the , drained lentils. chopped peppers and spring onion. Season well.
Step 4
Using two lunch jars (400-500ml) pour the dressing in first, then add the lentil mix, and top with the carrot and beets.
Step 5
Place the cubed feta on top and sprinkle over the pumpkin seeds.
Step 6
Seal the jar and store in the fridge - this will keep for up to 4 days.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
