Lentils with onion and roasted pumpkin

This delicious dish of roasted vegetables and lentils is rich in fiber and very filling. It is suitable for vegetarians and CWP slimmers in Step 2: Enjoy! Servings: 2 Calories: 200kcals

Ingredients

1 red onion small, cut into pieces. 🔪 200g pumpkin peeled and cut into pieces. 🔪 4 cloves of garlic small. A few twigs of thyme or rosemary. Spray oil. 💪 200 g lentils canned, rinsed and drained. a splash of lemon juice 🍋 160g of spinach, trimmed. balsamic vinegar for drizzle. A few twigs of flat-leaf parsley, chopped. salt and pepper freshly ground black 👌

Instructions:

1. Preheat the oven at 200 ° C. 🔥
2. Place the red onion and squash in a large skillet.
3. Hide the garlic and herbs among the vegetables and drizzle lightly with oil. 🧐
4. Handle on the preheated oven for about 30 minutes until vegetables are tender and start to brown. ⏲️
5. Mix the lentils with the roasted vegetables and season to taste with salt and pepper.
6. Add the lemon juice and toss it in the oven for a few minutes to warm it through. 🍋
7. Cook the spinach in a steamer basket or colander over a bowl of water boiling for 3 minutes until wilted and bright green.
8. Divide the Mix lentils and vegetables between 2 plates and drizzle with balsamic vinegar. 👊
9. Sprinkle with parsley and serve with the spinach.
10. Alternatively, stir the spinach through the lentils. 🙌 I give you a recipe book with super delicious dishes. Just CLICK HERE