Beef Roast with Garlic Lentils

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Beef Roast with Garlic Lentils
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
667
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie667 cal.(32 %)
Protein72 g(73 %)
Fat35 g(30 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K42 μg(70 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin31.9 mg(266 %)
Vitamin B₆0.8 mg(57 %)
Folate72 μg(24 %)
Pantothenic acid2.6 mg(43 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂16.3 μg(543 %)
Vitamin C6 mg(6 %)
Potassium1,319 mg(33 %)
Calcium59 mg(6 %)
Magnesium109 mg(36 %)
Iron9.9 mg(66 %)
Iodine1 μg(1 %)
Zinc19.9 mg(249 %)
Saturated fatty acids13.9 g
Uric acid442 mg
Cholesterol200 mg
Complete sugar1 g

Ingredients

for
6
Ingredients
200 grams brown Lentils
2 kilograms bone-in Beef cutlet
salt
freshly ground peppers
2 Tbsps vegetable oil
2 Tbsps Dijon Mustard
1 Tbsp dried thyme
1 Tbsp dried rosemary
1 garlic clove
3 shallots
8 Cherry tomatoes
How healthy are the main ingredients?
LentilMustardthymerosemarysaltgarlic clove

Preparation steps

1.

Soak the lentils overnight. 

2.

The next day, preheat the oven to 160°C (approximately 325°F). 

3.

Rinse the beef, pat dry and season with salt and pepper. Sear the beef in a hot pan until golden brown on both sides. Remove from heat and allow to cool slightly. Mix the mustard with the dried herbs and rub onto the beef. Place in a roasting pan and cook for about 1 1/2 hours (depending on the thickness of the beef), basting occasionally with the pan juices. 

4.

Rinse the cherry tomatoes and cut into quarters. Slice the garlic bulb in half lengthwise and peel and chop the shallots. Add the tomatoes, garlic and shallots to the roasting pan about halfway through cooking.  

5.

Place the lentils in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Cover and simmer for about 40 minutes, until the lentils are tender. 

6.

About 15 minutes before the beef is done cooking, add the lentils to the roasting pan. 

7.

Allow the beef to rest for about 10 minutes before slicing. Transfer the lentils and vegetables to a large serving platter and top with the beef. Serve immediately.