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Provides sustained energy and protein to support cycle training recovery and endurance.
Ingredients:
-
200glentils
-
3itemtomato
-
1itemonion
-
100gcarrot
-
100gcelery
-
2clovegarlic
-
2tbspolive oil
-
500mlvegetable broth
-
1itembay leaf
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 40 minutes
Instructions:
- Rinse the lentils under cold water.
- Chop the tomatoes, onion, carrot, and celery into small pieces.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add carrots and celery, cook for another 5 minutes.
- Stir in the tomatoes and cook until they start to break down.
- Add lentils, vegetable broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Remove bay leaf before serving.
| Nutrition | Per Serving 1000 g | Per 100g |
|---|---|---|
| Energy | 800 kcal | 80 kcal |
| Protein | 36 g | 3.6 g |
| Fibre | 28 g | 2.8 g |
| Salt | 2 g | 0.2 g |
| Sugar | 12 g | 1.2 g |
| Carbohydrates | 130 g | 13.0 g |
| Fat | 20 g | 2.0 g |
-
200glentils
-
3itemtomato
-
1itemonion
-
100gcarrot
-
100gcelery
-
2clovegarlic
-
2tbspolive oil
-
500mlvegetable broth
-
1itembay leaf
-
1tspsalt
-
0.5tspblack pepper
Rinse the lentils under cold water.
Chop the tomatoes, onion, carrot, and celery into small pieces.
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until translucent.
Add carrots and celery, cook for another 5 minutes.
Stir in the tomatoes and cook until they start to break down.
Add lentils, vegetable broth, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
Remove bay leaf before serving.