Salad with lentils and roasted pumpkin — Meal
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Macros (per serving)

Fat

34%

(23 g)

Protein

16%

(25 g)

Carbs

50%

(75 g)

53 g Net,

22 g Fiber

608 Calories (per serving)

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Salads

Oven dish

Salad with lentils and roasted pumpkin

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!

Ingredients

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For the salad

Butternut Squash

12 piece

Lentils

2 cups

Red Beets

2 pieces

Red pepper (sweet)

1 piece

Red onion

2 pieces

Spinach

1 hand

Garlic

2 cloves

Hazelnuts

1 hand

Coconut oil

1 Tbsp

Ras el Han­out

1 tsp

Cinnamon

1 tsp

Dressing

Maple syrup

2 Tbsp

Mustard Yellow

2 Tbsp

Lemon (the juice)

12 piece

Olive oil (extra vierge)

4 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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Living the Green Life

Living the Green Life

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