Beluga Lentils with Shrimp Tails
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 81.1 μg | (135 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Beluga lentil
- 2 shallots
- 2 Zucchini
- 1 Lime
- 5 Lime leaves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 600 grams shrimp (peeled and deveined)
Preparation steps
Rinse the lentils and soak in cold water for at least 2 hours. Peel the shallots and chop finely. Rinse, pat dry, and coarsely grate the zucchini. Wash the lime in hot water, pat dry, squeeze the juice from half of the lime and cut the other half into quarters.
Drain the lentils and combine in a saucepan with 350 ml (approximately 1 1/2 cups) of water and the lime leaves. Bring to a boil and let simmer over medium heat for 25 to 30 minutes.
Heat 2 tablespoons of oil in a pan, add the shallots and sauté until translucent, about 1 to 2 minutes. Add the zucchini and continue to sauté. Season with salt, pepper, and lime juice. Remove from heat.
Rinse the shrimp, pat dry, and sauté in another pan with the remaining oil until golden brown on both sides. Season with salt and pepper. Drain the cooked lentils and toss with the zucchini. Season with salt and pepper and serve with the shrimp and lime quarters.
