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Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
THE BOJON GOURMET15Ingredients
80Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups French green lentils (rinsed and picked over)
- 1 small yellow onion (quartered)
- 1 bay leaf (large)
- fine sea salt
- freshly ground black pepper
- 1 bunch beets (any color, or a combination, scrubbed, trimmed, and cut into eighths)
- 1 bunch carrots (scrubbed, trimmed, halved lengthwise, if small or cut into ½-inch slices, if large)
- 3 Tbsp. olive oil (more as needed)
- 1 cup yogurt (plain full-fat)
- 1 clove garlic (put through a press or minced)
- 1 Tbsp. fresh lemon juice (more as needed)
- 1/4 cup parsley (chopped, plus more for garnish)
- 1/4 cup dill (chopped, plus more for garnish)
- 4 oz. feta cheese (crumbled)
- 1/2 cup toasted almonds (coarsely chopped if whole)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium710mg30% |
| Potassium1690mg48% |
| Protein32g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber32g128% |
| Sugars20g |
| Vitamin A350% |
| Vitamin C40% |
| Calcium35% |
| Iron45% |
* 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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