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This lentil salad is the perfect lunch. Prep ahead for an easy and quick meal. 

Prep Time:

Minutes: 45 min | Total Time In Seconds: 2700

Ingredients:

  • 4 tbs fresh parsley, roughly chopped
  • 100g baby spinach
  • 8 oz cherry tomatoes, halved
  • 1 (420g) can brown lentils, drained and rinsed
  • 1 zucchini, diced
  • 1 small capsicum, diced
  • 1 small sweet potato, chopped
  • 4 bocconcini (or preferred cheese)
  • 1 tbs Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 1 clove of garlic, crushed

Instructions:

  • Preheat oven to 200°C and line a large baking tray with baking paper.
  • Place the zucchini, red pepper and sweet potato on tray, drizzle with olive oil and cook in oven for 30 minutes, or until golden.
  • Place cherry tomatoes, spinach, parsley and lentils into a large salad bowl. Set aside.
  • Whisk oil, lemon juice and garlic in a small bowl.
  • Add bocconcini, roast veggies and dressing to large salad bowl and lightly stir to combine. Serve and enjoy!

 

4 Serving | 333 g | 210 kcal

  • Protein: 39 kcal – 19%
  • Carbs: 105 kcal – 50%
  • Fat: 65 kcal – 31%
  • Omega3: 0 kcal – 0%

Nutrients per Serving

  • Calories: 8
  • Sugar: 46
  • Fiber: 92
  • Saturated Fat: 71
  • Monounsaturated Fat: 2
  • Polyunsaturated Fat: 75
  • Trans Fat: 0
  • Cholesterol: 25
  • Sodium: 66
  • Potassium: 81
  • Vitamin A: 54
  • Vitamin C: 58
  • Vitamin B6: 27
  • Vitamin B12: 1
  • Vitamin B7: 0
  • Vitamin D: 0
  • Vitamin E: 2
  • Choline: 11
  • Calcium: 64
  • Iron: 88
  • Net Carbs:
  • Protein: 76
  • Carbs: 33
  • Fat: 27
  • dha:0
  • dpa:0
  • epa:0
  • ala:02
  • Omega3: 2