Asparagus with Lentils
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 145.7 μg | (243 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Asparagus (white)
- 350 grams Asparagus (green)
- 1 bunch scallions
- 2 Tbsps butter
- 250 grams Lentils (red)
- ½ l Vegetable broth
- 200 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Rinse and drain the lentils through a sieve. Bring the vegetable broth to a boil in a saucepan and add the lentils. Cover and cook for about 15 minutes.
2.
Rinse, dry and peel white asparagus and cut off the ends. Cook in salted water for about 18 minutes. Drain well. Rinse, dry and cut the ends off of the green asparagus. Cook in boiling salted water for about 12 minutes. Remove and drain well.
3.
Rinse and dry scallions, then cut off ends and cut into large pieces. Heat butter in a large saucepan and saute the scallions until translucent. Add the asparagus and lentils, then pour in the cream and simmer for a few minutes. Season with salt and pepper. Serve immediately.
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