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Salad with lentils and roasted pumpkin

Salad with lentils and roasted pumpkin
Living the Green Life
Premium

Salad with lentils and roasted pumpkin

Living the Green Life

Now that the days are getting shorter I am more and more looking forward to comfort food, easy, nutritious dishes that are made that way. An example of this is this salad with lentils and roasted pumpkin. A delicious no-brainer that cannot fail. Perfect when you don't want to show off but want to eat good and healthy. Made too much? Then keep it in a container and take it for lunch the next day. He is almost even better the next day!

Macros(per serving)

608Kcal

Fat

34% (23 g)

Protein

16% (25 g)

Carbs

50% (75 g)

53 g Net, 22 g Fiber

Rate

Ingredients

Servings

For the salad
Butternut Squash
14 piece
Lentils
12 cup
Red Beets
12 piece
Red pepper (sweet)
14 piece
Red onion
12 piece
Spinach
0 hands
Garlic
1 clove
Hazelnuts
0 hands
Coconut oil
14 Tbsp
Ras el Han­out
14 tsp
Cinnamon
14 tsp
Dressing
Maple syrup
12 Tbsp
Mustard Yellow
12 Tbsp
Lemon (the juice)
14 piece
Olive oil (extra vierge)
1 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

25 min

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Details

Allergens

Nuts, Fruit, Nightshade, Mustard, Legumes, Citrus

Diet

Vegetarian, Vegan

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven

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