I t's Time To Get Cooking With Protein Packed Reciepe. . .
SERVES 2
READY IN 45 MINS
- 1 large sweet potato, peeled and diced
- ⅛ tsp smoked paprika
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 750ml water
- 325g uncooked beluga lentils
- 2 spring onions, trimmed and finely sliced
- 1 large celery stick, diced, leafy parts reserved for garnish
- 30g feta cheese, crumbled
- 1 tbsp honey or agave nectar juice of 1 lemon
- Preheat the oven to 180C/350F/ Gas 4. On a baking tray, toss the sweet potato and paprika in one tbsp of oil. Season with salt and pepper. Roast until tender and slightly caramelized, about 25 minutes, stirring once halfway. Let cool to room temperature.
- Meanwhile, in a medium saucepan, bring the water to the boil. Add the lentils and return to the boil for 2-3 minutes. Reduce to a simmer and cook, covered, for 25-30 minutes, until tender but not soft. Drain in a fine colander and let cool to room temperature.
- To assemble, in a large mixing bowl combine the lentils, sweet potatoes, onion, celery, and feta. Mix well. Drizzle in the honey, lemon juice, and remaining one tbsp of oil. Toss to combine. Season with salt and pepper to taste. Garnish with the reserved celery leaves. Serve at room temperature.
Per serving: 480 cals, 19g fat, 17g protein
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