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Ingredients
- 250g (about 1/2lb or 4 small-medium) red onions, peeled and quartered lengthwise
- 250g (about 1/2lb or 6 medium) shallots (eschalots), peeled and halved lengthwise
- 90ml (6 Tbsp) olive oil, divided
- Salt and black pepper
- 1 Tbsp dried oregano
- 450g (1lb or 2 cups) uncooked puy (French green) lentils
- 1litre (4 cups) vegetable stock
- 2 garlic cloves, peeled and crushed
- 2 Tbsp za’atar, divided
- 1 tsp ground cumin
- 1 Tbsp cider vinegar
- 200g (7oz) young spinach leaves
- 300g (10 1/2oz) soft goat’s cheese, cut or broken into 2-3cm (1″) pieces
- 2 Tbsp pumpkin seeds, toasted
View Full Recipe at Pizzarossa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 575g | |
| Calories 1738 | |
| Calories from Fat 1404 | 81% |
| Total Fat 159.03g | 199% |
| Saturated Fat 57.21g | 229% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1221mg | 51% |
| Potassium 1219mg | 35% |
| Total Carbs 16.74g | 4% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.9g | 3% |
| Protein 68.72g | 110% |
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