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ABFAWLEY
Lentil salad with tomato and blue berry
Lentil salad with roasted cherry tomatoes, herbs, blueberries and pistachios, without gluten
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Grease the oven dish. Halve the tomatoes and place them with the cutting edge upwards in the oven dish. Sprinkle with the sugar and some salt.
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Sprinkle with the oil. Place the oregano sprigs between the tomatoes. Bake for about 45 minutes in the oven.
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Meanwhile, rinse the lentils under cold water and let it drain. Tear the leaves of basil into pieces.
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Put the lentils, the basil and the blueberries in a bowl and gently spoon over.
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Remove the tomatoes from the oven and remove the oregano. Pour the moisture from the tomatoes into a bowl.
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Add the balsamic vinegar and mustard to the tomato juice and beat until a dressing.
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Spoon the tomatoes and dressing carefully through the lentil salad. Sprinkle with the nuts.
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Nutrition
310Calories
Sodium15% DV360mg
Fat29% DV19g
Protein16% DV8g
Carbs8% DV24g
Fiber24% DV6g
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