Mediterranean lentil bowl with roast vegetables and hummus
Beluga lentils with roasted vegetables, rocket, hummus and pumpkin seeds – sunny, filling and great to take with you.
Prep15 min
Total45 min
Servings2
Protein per servingapprox. 21 g
Ingredients
serves 2
100 g beluga lentils (dry)
1 courgette
1 red pepper
1 red onion
200 g cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
100 g hummus
50 g rocket
2 tbsp pumpkin seeds
Juice of half a lemon
Salt and pepper
Method
Preheat the oven to 200 °C (top and bottom heat). Cut the courgette, pepper and onion into bite-sized pieces and mix with the tomatoes, olive oil, oregano, salt and pepper.
Roast the vegetables on a lined baking tray for 25 minutes.
Meanwhile, rinse the lentils and cook in plenty of water for 20 to 25 minutes until al dente. Drain and season with lemon juice and salt.
Briefly toast the pumpkin seeds in a dry pan.
Arrange the lentils, roast vegetables and rocket in bowls, add a dollop of hummus and sprinkle with pumpkin seeds.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
The bowl also tastes good cold and keeps in the fridge for 2 days.
