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Roasted Peruvian Lentil Plate with Lentils

Roasted Peruvian Lentil Plate with Lentils A CIF Food Is Medicine snack inspired by Peruvian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. 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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 11
Calories: 400
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine snack inspired by Peruvian flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup lentils
  • 1 cup quinoa
  • 1 cup peppers
  • 1 cup tomatoes
  • 1 cup corn
  • mint
  • parsley
  • vinegar
  • 1/4 cup pumpkin seeds
  • black pepper to taste
Instructions
  1. 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: roasted peruvian lentil plate with lentils, peruvian, snack, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup peppers, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/roasted-peruvian-lentil-plate-with-lentils/