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🍽️ Lentil Vegetable Bowl with Pineapple Celery Salsa

486 kcal · 30 min · 4 servings

Ingredients

• 100 g Beluga lentils
• 200 g broccoli florets
• 100 g snow peas
• 1 red bell pepper
• 5 g ginger
• 150 g pineapple flesh
• 1 stalk celery
• 0.5 tsp turmeric powder
• 4 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp mustard
• 1 tsp maple syrup
• salt
• pepper
• chili flakes
• 1 handful cilantro leaves

Instructions

1. 1. Place the lentils in a pot.
2. 2. Pour boiling water over the lentils in a 1:2 ratio.
3. 3. Simmer the lentils on low heat for about 20 minutes until tender.
4. 4. Remove the pot from the heat.
5. 5. Drain the cooking water.
6. 6. Let the lentils cool down completely.
7. 7. Clean the broccoli and snow peas.
8. 8. Wash the vegetables thoroughly.
9. 9. Boil the vegetables in salted water for 5 minutes.
10. 10. Immediately plunge the vegetables into cold water to keep them crisp.
11. 11. Let the vegetables drain well.
12. 12. Core the bell pepper.
13. 13. Wash the bell pepper.
14. 14. Cut the bell pepper into thin strips.
15. 15. Peel the ginger.
16. 16. Chop the ginger finely.
17. 17. Cut the pineapple flesh into small cubes.
18. 18. Clean the celery.
19. 19. Wash the celery.
20. 20. Cut the celery into small cubes.
21. 21. Place the pineapple and celery in a bowl.
22. 22. Stir in turmeric, oil, lime juice, mustard, and maple syrup.
23. 23. Season the mixture with salt, pepper, and chili flakes to taste.
24. 24. Wash the cilantro leaves.
25. 25. Shake the cilantro leaves dry.
26. 26. Divide the cooled lentils, broccoli, snow peas, and bell pepper strips between two bowls.
27. 27. Top the bowls with the salsa.
28. 28. Garnish with fresh cilantro leaves.
29. 29. Serve the bowls.

Nutrition per serving

• kcal: 486
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 51 g