Main courses · Other mains
Lentils and Roasted Roots with Salsa Verde
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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
- 1.4 oz
- Jerusalem artichokes
- 1.1 lb
- raw beetroots
- 1.1 lb
- olive oil
- 0.7 oz
- water
- 1.4 oz
- ground black pepper
- 1 pinches
- fine sea salt
- 0.3 tsp
- cornichons
- 1.6 oz
- fresh mint leaves
- 0.2 oz
- pickled capers
- 1.1 oz
- fresh parsley leaves
- 0.5 oz
- fresh basil leaves
- 0.2 oz
- olive oil
- 2.3 oz
- freshly squeezed lemon juice
- 0.5 oz
- fine sea salt
- 0.3 tsp
- ground black pepper
- 1 pinches
- garlic
- 3 cloves
- bay leaf
- 1
- fresh thyme
- 6 sprigs
- water
- 11 oz
- tinned chopped tomatoes
- 7.1 oz
- vegetable stock cube
- 0.5
- dried Puy lentils
- 7.1 oz
- ground black pepper
- 0.3 tsp
- olive oil
- 0.2 oz
- red wine vinegar
- 0.2 oz
- fine sea salt
- 0.3 tsp
- watercress
- 2.8 oz
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