4 Serves
122 Mins
7 g
21 g
7 g
Preheat your oven to 200°C. Chop the onion, tomato, and cucumber into bite-sized pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Tomato
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Vitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
129 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
670 mg / 4,700 mgSodium
298 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Place the chopped vegetables onto a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven until tender, approximately 30 minutes.
While vegetables roast, rinse the lentils and place them in a pot with water. Bring to a boil, then simmer until tender, about 30-40 minutes. Drain using a colander.
In a small mixing bowl, whisk together the vinegar, olive oil, and additional seasonings to create the dressing.
Combine the cooked lentils and roasted vegetables in a large serving bowl. Drizzle with the prepared dressing and toss gently to combine.
Cucumber
Olive Oil
Salt
Black Pepper
Lentils
Vinegar
Vitamin A
56 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
129 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
670 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g25
g4
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g