Lentils with Cauliflower, Carrots, Caper-Anchovy Salsa Verde & Feta
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 2anchovy fillets, packed in oil
- 2 tbspcapers
- 4 mediumcarrots
- 1 medium headcauliflower
- 32 fl ozchicken or vegetable broth
- 1 (4 oz) pkgcrumbled feta cheese
- 4 clovesgarlic
- 1 ½ cupsgreen lentils, dried
- 2 small bunchesItalian (flat-leaf) parsley
- 2 mediumred onions
- black pepper
- extra virgin olive oil
- red wine vinegar
- salt
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
Per serving
- Calories
- 626
- Protein
- 33g
- Carbs
- 72g
- Fat
- 27g
- Fiber
- 15g
- Sodium
- 519mg
Method
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