Fennel and Beet Skillet with Lentils
Temps
45 min
Difficulté
facile
Ingrédients
8
Budget
~4-6 €
Eating anti-inflammatory?
This recipe is one of our anti-inflammatory picks. Calerys, a nutrition coach on WhatsApp, helps you track your everyday eating from a photo of your plate.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Moyen · /100
280 kcal
par portion
And on your plate?
These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Clean fennel, remove the base, and slice thinly. Peel and cut beet into cubes.
10 min
- 2
Heat oil in the skillet and sauté fennel for 5 minutes.
5 min
- 3
Add beet and lentils, mix well.
3 min
- 4
Dissolve mustard in water and pour over the vegetables.
2 min
- 5
Simmer for 20 minutes, season with salt and pepper at the end of cooking.
20 min
