Lunch · Mediterranean
Mediterranean lentil and roasted vegetable box
Green lentils with roasted vegetables and a lemon dressing, packed for lunch.
- Serves
- 2
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 180 g dried green lentils
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 20 g fresh parsley, chopped
- 1/4 tsp salt
Method
Heat the oven to 200°C (400°F) and roast the zucchini and bell pepper with 1 tablespoon of the olive oil for 20 minutes.
Simmer the lentils in plenty of water for 18 to 20 minutes until tender, then drain.
Combine the lentils and roasted vegetables in a bowl.
Whisk the remaining olive oil, lemon juice and salt, then toss through the lentils.
Stir through the parsley and pack into containers.