Filter
Reset
Sort ByRelevance
KRISTIE SINCLAIR
Lentil salad with blue cheese and vinaigrette
A tasty recipe. The vegetarian main course contains the following ingredients: brown canned lentils and traditional olive oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bake the ciabatta according to the instructions on the package. Let the lentils drain. Halve the tomatoes. Cut the chestnut mushrooms into slices.
-
Heat the oil in a frying pan and fry the mushrooms in 5 minutes until tender and brown. Put the lettuce in a large bowl.
-
Divide the lentils, tomatoes and mushrooms over the lettuce. Divide the gorgonzola into pieces and sprinkle over the salad.
-
Shake the vinaigrette and spread over the salad. Serve with the ciabatta.
Blogs that might be interesting
-
20 minMain dishminced beef, egg, bread-crumbs, fresh fresh mint, cucumber, Moroccan Couscous, garlic sauce,minced burgers with cucumber salad
-
30 minMain dishpumpkin, zucchini, chestnut mushrooms, dried Italian culinary herbs, olive oil with garlic flavored chilli, pappardelle, grilled ham, cheese,ribbon paste with pumpkin
-
25 minMain dishbaking flour, penne, smoked bacon cubes, garlic, chestnut mushrooms, tomato cubes, tuna,penne with tuna and cauliflower
-
45 minMain dishfrozen pangasius fillet, fresh flat parsley, coarse Zaanse mustard, ham ham, traditional olive oil, fresh spinach, onion, garlic, risotto rice, chicken broth from tablet, fennel bulb, grated Gouda aged cheese 48,fish finch with spinach sauce
Nutrition
630Calories
Sodium0% DV1.080mg
Fat60% DV39g
Protein42% DV21g
Carbs16% DV49g
Fiber28% DV7g
Loved it