brazilian

Brazilian Style Lentil and Beet Salad with Orange Vinaigrette and Toasted Seeds

This simmered dish pairs cooked green lentils, drained with beet, roasted and diced, orange juice and pumpkin seeds, toasted. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Vegan Vegetarian Gluten free Balanced High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

77 g Carbohydrates

27 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g cooked green lentils, drained 255 kcal
147g beet, roasted and diced 65 kcal
110g cucumber, diced 17 kcal
37g red onion, thinly sliced 15 kcal
17g olive oil 150 kcal
55g orange juice 26 kcal
11g red wine vinegar 9 kcal
20g pumpkin seeds, toasted 112 kcal
9g parsley, chopped 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cooked green lentils
If lentils are not already cooked, simmer until tender and drain well; cool slightly.
olive oilorange juicered wine vinegarsaltblack pepper
Whisk orange juice, vinegar, olive oil, salt, and black pepper to make a vinaigrette.
cooked green lentilsbeetcucumberred onion
In a bowl, combine lentils, beet, cucumber, and red onion.
Pour vinaigrette over the salad and toss gently to coat.
pumpkin seedsparsley
Top with toasted pumpkin seeds and parsley. Serve slightly warm or chilled.