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Leah Hadad/Tribes-A-Dozen
Lentil salad with mozzarella and puffed tomatoes
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Mix the garlic with 2 tablespoons of olive oil and a pinch of salt. Place the to on the baking tray, drizzle with the garlic oil and bake for about 12 minutes in the oven.
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Meanwhile, beat a dressing of the mustard, vinegar, honey and the rest of the olive oil.
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Mix the lentils, avocado, arugula, basil and onion in a large bowl. Stir in the dressing.
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Put the puffed on and divide the mozzarella over it.
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Nutrition
435Calories
Sodium0% DV0.6g
Fat48% DV31g
Protein26% DV13g
Carbs8% DV24g
Fiber28% DV7g
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