Main courses · Other mains
Lentils and Roasted Roots with Salsa Verde
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- Main coursesOther mains
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- red wine vinegar
- 40 g
- Jerusalem artichokes
- 500 g
- raw beetroots
- 500 g
- olive oil
- 20 g
- water
- 40 g
- ground black pepper
- 1 pinches
- fine sea salt
- 0.3 tsp
- cornichons
- 45 g
- fresh mint leaves
- 5 g
- pickled capers
- 30 g
- fresh parsley leaves
- 15 g
- fresh basil leaves
- 5 g
- olive oil
- 65 g
- freshly squeezed lemon juice
- 15 g
- fine sea salt
- 0.3 tsp
- ground black pepper
- 1 pinches
- garlic
- 3 cloves
- bay leaf
- 1
- fresh thyme
- 6 sprigs
- water
- 300 g
- tinned chopped tomatoes
- 200 g
- vegetable stock cube
- 0.5
- dried Puy lentils
- 200 g
- ground black pepper
- 0.3 tsp
- olive oil
- 5 g
- red wine vinegar
- 5 g
- fine sea salt
- 0.3 tsp
- watercress
- 80 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 655.2 mg
- Protein
- 18.4 g
- Energy
- 2,281.1 kJ
- Calories
- 545.2 kcal
- Fat
- 23.4 g
- Fibre
- 12.5 g
- Saturated fat
- 3.3 g
- Carbohydrates
- 70.4 g