460
Calories
31g
Protein
16g
Fat
48g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 5 ml (1 tsp)
- Zucchini - 50 g
- Lemon juice - 15 g (1 tbsp)
- Salt and pepper - 0.6 g (2 pinch)
- Tomato - 100 g
- Mushroom - 100 g
- Carrot - 50 g
- Parmesan cheese - 20 g
- Lemon zest - 5 g (0.5 tsp)
- Lentils - 50 g
- Herbs - 35 g
- Pumpkin seeds - 10 g
How to make:
- For the stew: soak the lentils and boil until soft
- Cut the mushrooms into slices and the carrots into half-moon slices. Simmer in a skillet with the lid on for 3–4 minutes. Add the tomato and herbs, simmer for another 5 minutes
- Add the lentils, stir and sprinkle with grated parmesan
- For the salad: cut the zucchini into 0.5 cm thick slices or bake in the oven or on an electric grill until ready
- While the zucchini is baking, halve the cherry tomatoes, chop the mint and parsley
- Mix the lemon juice, zest, salt, and pepper. Pour over the salad
