Crispy Potato Lentil Buddha Bowl
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
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.
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.
Calories: 507kcal | Carbohydrates: 81g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 590mg | Potassium: 1772mg | Fiber: 18g | Sugar: 11g | Vitamin A: 718IU | Vitamin C: 65mg | Calcium: 125mg | Iron: 5mg