Garden Peruvian Sauté with Lentils A CIF Food Is Medicine lunch inspired by Peruvian flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Garden Peruvian Sauté with Lentils

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Author: Colin Vareene Cooking Method: Roasted Cuisine: Peruvian Courses: Lunch Recipe Keys: A Anti-Inflammatory C CIF Approved H Healthy Fats M Mediterranean Pattern W Whole Grain

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 9 Calories: 290 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine lunch inspired by Peruvian flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup lentils
• 1 cup purple potatoes
• 1 cup peppers
• 1 cup sweet potato
• 1 cup corn
• cumin
• garlic
• oregano
• 1 cup berries
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: garden peruvian sauté with lentils, peruvian, lunch, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup peppers, 1 cup sweet potato

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