Description
A practical, make-ahead lentil salad paired with roasted vegetables, designed to be a satisfying and nourishing lunch for busy days.
Ingredients
Scale
- 100 g lentils, cooked
- 100 g chorizo, thinly sliced
- 3 tbsp pepper & tomato sauce
- 150 g roasted vegetables
- A dash of oil
Instructions
- Mix the cooked lentils with 3 tablespoons of the pepper & tomato sauce.
- Transfer the seasoned lentils to a container for your take-away lunch.
- Add 150 grams of roasted vegetables to the container.
- Heat a dash of oil in a frying pan.
- Gently fry the sliced chorizo until it becomes crispy.
- Drain the crispy chorizo and spread it on top of the roasted vegetables in the container.
Notes
- Prepare the lentils and the pepper & tomato sauce approximately one day in advance.
- Cover the prepared components and keep them in the refrigerator until ready to assemble or eat.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Frying
- Cuisine: General
Nutrition
- Serving Size: 1 box
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 15
- Protein: 25
- Cholesterol: 30
Keywords: lentil salad, roasted vegetable lunch, meal prep, make-ahead lunch, vegetarian lunch, healthy lunch, work lunch, easy lunch, cold lunch