Lentils with vegetables
Author: yasmin (HCP)
INGREDIENTS:**
g Lentils, red, split, dried, boiled in unsalted water
g Garlic Puree (GIA) (HCP added*)
g Tomato Puree (GIA) - sun dried (HCP added*)
g Celeriac, boiled in unsalted water
g Oil, olive
g Butter, unsalted
g Cheese, Parmesan, fresh
g Peas, boiled in unsalted water
g Protifar
Directions:
Mix the lentils, garlic puree and tomato puree together.
Mash the celeriac with olive oil and butter, and mix together with the prorifar.
Top with the grated parmesan and serve with peas.
Nutrition Information (for entire recipe):
Carbohydrate:
2.28
Calories: 158
Fat:
14.93
Protein:
2.69
Ratio:
3:1
Tags:
3:1 ratioMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
