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Lentil & Olive Mediterranean Bowl
A hearty Mediterranean lunch bowl from your Week 2 FareRx bag - about 35g carb and 14g protein per serving (USDA-estimated).
10 min
Total
1
Serves
Easy
Effort
Per serving
215
Cal
14g
Protein
35g
Carbs
13g
Fiber
5g
Sugar
3g
Fat
1g
Sat Fat
150mg
Sodium
660mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Lentils bring slow-digesting carbs, fiber, and protein all at once - a steady, blood-sugar-friendly base. A few olives go a long way on flavor and salt.
Ingredients
- •3/4 cup cooked lentils
- •8-10 kalamata olives, halved
- •1/4 cucumber, diced
- •2 tbsp red onion, slivered
- •squeeze of lemon
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Toss the lentils with the cucumber, red onion, and olives.
- 02
Dress with lemon and olive oil.
Dietitian’s notes
- →A handful of cooked lentils plus a few chopped olives is a fast, no-cook Mediterranean lunch.
- →Brighten it with lemon instead of a salty dressing - the olives bring enough salt.
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