brazilian

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

Name: Brazilian Style Lentil and Beet Salad with Orange Vinaigrette and Toasted Seeds
Yield: 1 serving
Cuisine: brazilian
Ingredients: 264 g cooked green lentils, drained; 176 g beet, roasted and diced; 132 g cucumber, diced; 44 g red onion, thinly sliced; 20 g olive oil; 66 g orange juice; 13 g red wine vinegar; 24 g pumpkin seeds, toasted; 11 g parsley, chopped; 2 g salt; 1 g black pepper

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

30 g Protein

91 g Carbohydrates

20 g Fat

31 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

264g cooked green lentils, drained 306 kcal
176g beet, roasted and diced 77 kcal
132g cucumber, diced 20 kcal
44g red onion, thinly sliced 18 kcal
20g olive oil 177 kcal
66g orange juice 31 kcal
13g red wine vinegar 11 kcal
24g pumpkin seeds, toasted 6 kcal
11g parsley, chopped 4 kcal
2g salt 0 kcal
1g black pepper 3 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.