Crispy Potato Lentil Buddha Bowl
Servings: 2 servings
Calories: 491kcal
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Ingredients
- 1 tsp olive oil
- ½ medium onion
- ½ cup (100 g) brown lentils, dried
- 1 tbsp tomato paste
- 1 ½ cup (350 ml) vegetable broth
For the potatoes
- 12 oz (340 g) potato
- 2 tsp olive oil
- 1 tsp thyme, dried
- Salt to taste
For the salad
- ½ medium cucumber
- ½ medium onion (finely diced)
- 2 tbsp balsamic vinegar
- 2 tsp olive oil
- Salt to taste
For the sauce
- ½ cup (100 g) low fat Greek yogurt (or sour cream)
- 1 tsp parsley, dried (fresh is fine)
- 2 tbsp water
- Salt to taste
Instructions
Lentils
- Dice the onion and add to a little pot with olive oil on medium heat. Cook for about 3 minutes until translucent.
- Pour in the rinsed lentils. Add the vegetable broth and tomato paste. Stir a little, then lid on top.
- Bring everything to a boil, then let it simmer on low heat for 30 minutes or until the lentils are tender.
Potatoes
- Pre-heat the oven to 200C / 400F
- Peel the potatoes, if you like. Otherwise cut them into bite-sized chunks and spread them out on a baking tray.
- Coat them lightly with olive oil and salt. Off they go into the oven for 30 minutes.
- After 15 minutes give the potatoes a good stir, so they roast evenly. Now is the time to add the thyme too.
Cucumber Salad
- Slice the cucumber and finely dice the onion.
- Throw both into a bowl together with olive oil, balsamic vinegar and salt. Give it a good stir.
Sauce
- Stir in the sour cream together with parsley and water, salt to taste.
- That's it. Assemble everything on a plate and enjoy!
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Nutrition
Calories: 491kcal | Carbohydrates: 74g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 813mg | Potassium: 1428mg | Fiber: 20g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 43mg | Calcium: 151mg | Iron: 6mg