By pH Nutrition
Roasted pepper lentils & olives with tenderstem
6 steps
Cook:15min
This vitamin-packed salad sings of the French countryside – filling Beluga lentils are tossed in a sundried tomato and olive sauce, brightened by yellow peppers. Avocado adds creaminess; Tenderstem and rocket are your essential greens.
Updated at: Thu, 17 Aug 2023 06:01:36 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
20
High
Nutrition per serving
Calories499.6 kcal (25%)
Total Fat13.2 g (19%)
Carbs64.7 g (25%)
Sugars17.2 g (19%)
Protein30.1 g (60%)
Sodium404.2 mg (20%)
Fiber15.8 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Finely dice the onion. Heat a medium frying pan with 1 tsp oil on a medium heat. Add the onion and cook for 5-7 mins, stirring occasionally, until softened.
Step 2
Meanwhile, drain and rinse the lentils. Thinly slice the pepper. Halve the olives. Halve the fresh tomatoes. Roughly chop the sundried tomatoes. Add all to the pan with the onion and cook for a further 5 mins. Season with sea salt and black pepper.
Step 3
Trim the broccoli. Heat a griddle pan or frying pan with 1 tsp oil on a medium-high heat. Cook the broccoli for 3-5 mins, turning occasionally, until softened.
Step 4
Peel and destone the avocado, then thinly slice. Finely chop the parsley and stir through the lentils.
Step 5
For the vinaigrette; mix the vinegar in a bowl with 1/2 tbsp olive oil. Season with a pinch of sea salt and black pepper.
Step 6
Serve the rocket topped with the lentil mixture, avocado and broccoli. Drizzle over the vinaigrette.
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