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Roast Carrot, Red Pepper & Puy Lentil Salad
CYGNET KITCHEN13Ingredients
70Minutes
530Calories
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Ingredients
US|METRIC
2 SERVINGS
- 200 grams carrots (I used purple heirloom carrots, peeled, halved lengthways and sliced)
- extra-virgin olive oil
- sea salt
- pepper
- 1 tsp. smoked paprika
- 150 grams puy lentils
- 500 mL vegetable stock
- 1 bunch flat leaf parsley (chopped)
- 1 red onion (small, finely sliced)
- zest
- juice
- 125 grams roasted red peppers (jar of, drained and cut into strips)
- 70 grams rocket leaves
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium2330mg97% |
| Potassium1700mg49% |
| Protein25g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber31g124% |
| Sugars22g |
| Vitamin A400% |
| Vitamin C180% |
| Calcium25% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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