637
Calories
41g
Protein
21g
Fat
71g
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 ml (1 tbsp)
- Salt and pepper - 0.6 g (2 pinch)
- Tomato - 50 g
- Parmesan cheese - 20 g
- Bell pepper - 100 g
- Lemon zest - 3 g (0.5 tsp)
- Lentils - 100 g
- Pumpkin seeds - 20 g
- Fresh herbs, mixed - 30 g
- Champignon mushroom - 100 g
How to make:
- For the stew: pre-soak the lentils and boil them until ready
- While the lentils are cooking, 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 and simmer for another 5 minutes. Add the lentils, mix well, and sprinkle with grated parmesan
- For the salad: cut the zucchini into 0.5 cm thick circles and bake in the oven on an electric grill or griddle until ready
- While the zucchini is baking, halve the cherry tomatoes, chop the mint and parsley
- Mix the lemon juice, zest, salt, and pepper for the dressing. Pour over the salad
