nordic

Danish Warm Lentils with Roasted Carrots, Crispy Bacon, and Mustard Herb Vinaigrette

Name: Danish Warm Lentils with Roasted Carrots, Crispy Bacon, and Mustard Herb Vinaigrette
Yield: 1 serving
Cuisine: nordic
Ingredients: 61 g green lentils, dry; 226 g carrots, cut into thick sticks; 44 g bacon; 10 g Dijon mustard; 10 g apple cider vinegar; 9 g fresh parsley, chopped; 10 g canola oil; 3 g salt; 0.87 g black pepper

This roasted dish pairs green lentils, dry with carrots, cut into thick sticks, bacon and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

63 g Carbohydrates

30 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g green lentils, dry 215 kcal
226g carrots, cut into thick sticks 93 kcal
44g bacon 238 kcal
10g Dijon mustard 7 kcal
10g apple cider vinegar 2 kcal
9g fresh parsley, chopped 3 kcal
10g canola oil 88 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

carrotscanola oilsaltblack pepper
Heat oven to 425F/220C. Toss carrots with half the oil, salt, and black pepper; roast 18-22 minutes until browned and tender.
green lentils
Meanwhile, simmer lentils in water until just tender, 18-22 minutes; drain well.
bacon
Cook bacon in a skillet until crisp; transfer to paper towel and crumble.
Dijon mustardapple cider vinegarcanola oil
Whisk remaining oil with Dijon mustard and apple cider vinegar to make a vinaigrette.
green lentilscarrotsfresh parsley
Toss warm lentils with roasted carrots, vinaigrette, and chopped parsley.
bacon
Top with crispy bacon and serve warm.