Warm Green Lentil Salad with Roasted Carrots and Egg

1. 1 Green lentilspack 450 g ≈ $2.40 50 g
2. 2 Carrots≈ $1.50 per kg 200 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Greek yogurtpack 250 g ≈ $1.80 50 g
5. 5 Red onion≈ $3.00 per kg 20 g
6. 6 Parsleypack 50 g ≈ $1.50 8 g
7. 7 Olive oil 10 ml
8. 8 Lemon≈ $4.70 per kg 15 g
9. 9 Garlic≈ $10.00 per kg 2 g
10. 10 Cumin 2 g
11. 11 Paprika 1 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 410°F (210°C). Peel and cut carrots² into 5cm sticks, then toss with half the oil, cumin, paprika, and a pinch of salt.

2. Spread carrots² on a baking tray and roast for 25 minutes, stirring once halfway.

3. While carrots² roast, rinse lentils, cover with 200ml cold water, bring to a boil, then simmer on low for 18–20 minutes until tender but still firm. Drain well.

4. Boil egg for 9 minutes in simmering water, then cool, peel, and chop.

5. For the dressing, mix Greek¹ yogurt, lemon⁸ juice, grated garlic⁹, and a pinch of salt. Thinly slice red⁵ onion into half-moons and roughly chop parsley⁶.

6. Toss warm lentils with half the roasted carrots², onion, parsley⁶, and remaining oil. Plate, top with remaining carrots and egg, then drizzle with yogurt dressing.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.