High-Protein Lentil Bowl

Ingredients

• 160 g dried French lentils
• 400 g butternut squash, cubed
• 2 eggs
• 2 tbsp tahini + 1 lemon + 3 tbsp water
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil, salt, pepper

Instructions

1. 1Roast the squash with olive oil at 200°C for 20–25 minutes.
2. 2Simmer the lentils in plenty of water for 18–20 minutes, then drain.
3. 3Boil the eggs for 7 minutes, cool and peel.
4. 4Whisk tahini, lemon juice and water into a pourable dressing.
5. 5Assemble lentils, squash and halved eggs, then spoon over dressing and pumpkin seeds.

Why it fits your focus

Lentils, eggs and seeds together give roughly 30 g of protein per serving, spread across plant and animal sources.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.