Black lentils – 50 g

Parsnips (sliced) – 30 g

Raspberries – 30g

Parmigiano Reggiano cheese (grated) – 16 g

Pine nuts – 10 g (2  teaspoons)

Basil – 2 g (5  leaves)

Mustard sprouts – 2 g (a sprinkle)


  1. Boil 150 ml of water in a pot. Add rinsed lentils, cover the pot with a lid and simmer for 20-25 min.
  2. Combine all the ingredients in a serving plate and spice up with a dressing.

We recommend the sun-dried tomato and orange dressing!

Nutrition facts, per serving 
Calories (kcal)413
Protein (g)31
Fat (g)6
Saturated fatty acids (g)2.8
Carbohydrates (g)65
Sugars (g)4
Dietary fiber (g)12
Sodium (mg)139
Cholesterol (mg)14

Calculated With: