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Brian
Lentils with oven vegetables
Lentils with carrot, shallot, ricotta and avocado.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Cut the roots in three and the shallot into pieces. Bruise the unpeeled garlic.
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Divide the carrot with the shallot and garlic over a griddle covered with parchment paper. Mix the olive oil with the vinegar and sprinkle over it.
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Sprinkle with salt and pepper. Bake for about 40 minutes in the oven. Change every 10 min.
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Drain the lentils and finely chop the celery leaves. Mix the lentils with walnut oil and celery in a bowl.
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Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Stir in the grater, 2 tbsp juice and the cress through the ricotta.
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Halve the avocado along the way. Remove the kernel, scoop the flesh from the peel with a spoon and cut into slices. Drizzle with lemon juice.
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Put the vegetables in a bowl. Push the garlic cloves out of their skin, fine and mix with the olive oil and vinegar. Scoop with the vegetables.
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Add to the lentils. Divide the avocado over it and serve the ricotta.
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Nutrition
720Calories
Sodium31% DV750mg
Fat74% DV48g
Protein32% DV16g
Carbs15% DV46g
Fiber52% DV13g
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