Name: Sardine and lentil bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz canned sardines in oil, drained; 1/4 cup dry brown lentils; 2 medium carrots, peeled and sliced into 1/4-inch rounds; 3 oz cucumber, thinly sliced; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 cups water

Nutrition

Per serving

502 calories

Protein: 39g; 31% of calories
Carbs: 43g; 34% of calories
Fat: 19g; 34% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the carrots with the olive oil and a pinch of the salt. Spread them in a single layer and roast for 20 minutes, stirring once halfway through, until tender and browned.
While the carrots roast, combine the lentils, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until tender. Drain any excess water.
In a mixing bowl, toss the cucumber slices with half the lemon juice, 1/8 teaspoon of salt, and a pinch of black pepper. Set aside to marinate while the lentils finish.
Toss the warm lentils with a teaspoon of the remaining lemon juice and the rest of the black pepper. Place the lentils in a bowl and top with the drained sardines, breaking them into large pieces. Squeeze the remaining lemon juice over the fish and serve with the roasted carrots and cucumber salad. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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