Filter
Reset
Sort ByRelevance
Brian
Lentils with oven vegetables
Lentils with carrot, shallot, ricotta and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ºC.
-
Cut the roots in three and the shallot into pieces. Bruise the unpeeled garlic.
-
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.
-
Sprinkle with salt and pepper. Bake for about 40 minutes in the oven. Change every 10 min.
-
Drain the lentils and finely chop the celery leaves. Mix the lentils with walnut oil and celery in a bowl.
-
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.
-
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.
-
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.
-
Add to the lentils. Divide the avocado over it and serve the ricotta.
-
95 minMain dishRed pepper, garlic puree, extra virgin olive oil, Corn bread, wheat flour, fresh redfish fillet, Spinach,fried redfish fillet with roasted peppers on the skin
-
120 minMain dishanchovies in oil, milk, free range chicken, fresh rosemary, (olive oil, pepper, garlic,chicken with forty cloves of garlic
-
20 minMain dishcoconut milk, chicken bouillon, curry powder, chicken breast, frozen green beans, mie, coconut grater, lime,coconut soup with noodles and chicken
-
30 minMain dishTastes dupes lentils, tap water, garlic, onion, Parmigiano Reggiano, celery, winter carrot, traditional olive oil, dried Italian herbs, dry white wine, tomato cubes, Spaghetti,lentil bolognese
Nutrition
720Calories
Sodium31% DV750mg
Fat74% DV48g
Protein32% DV16g
Carbs15% DV46g
Fiber52% DV13g
Loved it