Indian Lentil Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 105.3 μg | (176 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Soak the lentils in water overnight.
2.
The next day, drain the lentils and cover with about 600 ml (approximately 2 1/2–3 cups) of cold, fresh water. Add the spices and the ginger, bring to boil and simmer for about 40 minutes over medium heat. If necessary, add extra water.
3.
Rinse cilantro, shake dry, set 4 stalks aside and finely chop the leaves from the remainder.
4.
Drain the lentils and let cool to room temperature. Combine lentils with the lemon juice, olive oil and chopped cilantro. Season with salt and pepper. Garnish with reserved cilantro sprigs and serve immediately.
