Fruit Salad with Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the lentils
- 75 grams fine brown Lentils
- 2 eggs
- salt
- 1 heaping Tbsp Pastry flour
- 1 sm stalk Leeks
- butter (to fry)
- For the salad
- 4 Endive
- 1 pink Grapefruit
- 100 grams Date
- 100 grams dried Figs
- 125 grams Mayonnaise
- salt
- cayenne pepper
- 3 tsps Pineapple jam
Preparation steps
For the lentils: Cook the lentils in plenty of water for about 20 minutes. Drain, rinse in a colander and drain. Beat the eggs with salt and flour. Rinse and finely chop the leeks (white and light green parts). Add the lentils and leeks to the egg-flour mixture and mix well. Heat butter in a pan and cook small cookies from the lentils. Drain on paper towels, then keep warm in the oven at 70°C (approximately 160°F) until ready to serve.
For the salad: Rinse the endive, cut in half lengthwise and remove the stalk. Strip off the leaves individually. Peel the grapefruit with a knife, remove all white skins and cut the fillets out individually. Collect the grapefruit juice and squeeze the carcass after remove the fillets. Halve the dates, remove the pits and cut into thin strips. Cut figs into small pieces. Mix mayonnaise with some grapefruit juice, salt, pepper and pineapple jam.
Mix the grapefruit, endive, dates, figs and mayonnaise mix. Arrange the salad on plates. Put the lentils on top to serve.
