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Brian10280
Lentil salad with balsamic carrots
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Cut the leaves from the carrots, but leave a small piece of green on it. Halve any thick roots in the length.
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Mix the honey with 2 tablespoons of balsamic vinegar, pour over the roots and mix well. Roast the roots on the baking sheet in the oven in about 45 minutes until golden brown.
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In the meantime, beat a dressing of the remaining balsamic vinegar, mustard and olive oil. Divide the lentils, lamb's lettuce and to on a large scale.
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Allow the carrots to cool down until lukewarm and place them on the salad. Sprinkle the lentil salad with the dressing and spread the mozzarella over it.
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Nutrition
390Calories
Sodium0% DV0.9g
Fat26% DV17g
Protein32% DV16g
Carbs13% DV39g
Fiber36% DV9g
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