25 Ingredients
  • lentils
  • 1 1/3 cups dried lentils
  • 4 cups water
  • 1 bay leaf
  • 1/2 cup finely chopped red onion
  • 2 tablespoons coarsely chopped walnuts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon dried herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small garlic clove, minced
  • vegetables
  • 24 asparagus spears, trimmed (about 12 ounces)
  • 2 zucchini, cut diagonally into 1-inch-thick slices
  • 1 small yellow bell pepper, quartered
  • 1 small orange bell pepper, quartered
  • 1 small red bell pepper, quartered
  • 1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 teaspoon dried herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Nutrition
423
21% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

20% 59

Carbs (net)

- 45

Fiber

55% 14

Sugars

- 10

Sugars, added

- 0

Protein

42% 21

Cholesterol

- 0

Sodium

25% 610

Calcium

11% 105

Magnesium

23% 91

Potassium

35% 1233

Iron

45% 8

Zinc

22% 3

Phosphorus

45% 317

Vitamin A

12% 108

Vitamin C

234% 140

Thiamin (B1)

54% 1

Riboflavin (B2)

25% 0

Niacin (B3)

21% 4

Vitamin B6

43% 1

Folate equivalent (total)

106% 425

Folate (food)

- 425

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 4

Vitamin K

83% 67
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