Name: Pomegranate and Lentil Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 100 g lentil; 50 g pomegranate seed; 100 g carrot; 100 g zucchini; 1 item red onion; 15 ml olive oil; 15 ml lemon juice; 10 g parsley

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Pomegranate and Lentil Salad with Roasted Vegetables

Pomegranate and Lentil Salad with Roasted Vegetables

A nutritious and flavorful salad combining lentils, roasted vegetables, and pomegranate seeds.

To provide a balanced meal with sufficient carbohydrates and protein to support recovery and energy replenishment after a day of training.

Ingredients:

100
g
lentil
50
g
pomegranate seed
100
g
carrot
100
g
zucchini
1
item
red onion
15
ml
olive oil
15
ml
lemon juice
10
g
parsley

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Preheat the oven to 200°C.
Rinse the lentils under cold water and cook them in a pot of boiling water for about 20 minutes until tender.
While the lentils are cooking, chop the carrot and zucchini into bite-sized pieces.
Place the chopped vegetables on a baking sheet, drizzle with half of the olive oil, and roast in the oven for about 20 minutes.
Finely chop the red onion and parsley.
Once the lentils are cooked, drain them and let them cool slightly.
In a large bowl, combine the cooked lentils, roasted vegetables, pomegranate seeds, red onion, and parsley.
In a small bowl, whisk together the remaining olive oil and lemon juice, then pour over the salad.
Toss everything together gently to combine and serve.

Nutrition	Per Serving 474 g	Per 100g
Energy	376.8 kcal	80 kcal
Protein	13.2 g	2.8 g
Fibre	15.5 g	3.3 g
Salt	0.1 g	0.0 g
Sugar	19.9 g	4.2 g
Carbohydrates	52.5 g	11.1 g
Fat	15.2 g	3.2 g

100
g
lentil
50
g
pomegranate seed
100
g
carrot
100
g
zucchini
1
item
red onion
15
ml
olive oil
15
ml
lemon juice
10
g
parsley

Preheat the oven to 200°C.

Rinse the lentils under cold water and cook them in a pot of boiling water for about 20 minutes until tender.

While the lentils are cooking, chop the carrot and zucchini into bite-sized pieces.

Place the chopped vegetables on a baking sheet, drizzle with half of the olive oil, and roast in the oven for about 20 minutes.

Finely chop the red onion and parsley.

Once the lentils are cooked, drain them and let them cool slightly.

In a large bowl, combine the cooked lentils, roasted vegetables, pomegranate seeds, red onion, and parsley.

In a small bowl, whisk together the remaining olive oil and lemon juice, then pour over the salad.

Toss everything together gently to combine and serve.

Pomegranate and Lentil Salad with Roasted Vegetables Pomegranate and Lentil Salad with Roasted Vegetables

Ingredients:

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Pomegranate and Lentil Salad with Roasted Vegetables

Pomegranate and Lentil Salad with Roasted Vegetables