Green Bean and Lentil Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 14 h. 10 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 130.7 μg | (218 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups dried, green Lentils (soaked overnight)
- 2 ¾ cups fresh Green beans (halved if necessary)
- 1 carrot (finely chopped)
- 1 stick Celery (finely chopped)
- 1 Tbsp parsley (chopped)
- 1 Tbsp Chives
- 4 Tbsps Safflower oil
- 3 Tbsps apple cider vinegar
- 1 cup Feta
Preparation steps
1.
Boil the lentils for approx. 40 minutes and drain well.
2.
Boil the beans in salt water for approx. 5 minutes. Add the carrot and the celery and cook for a further 4 minutes. Drain, quench and let dry.
3.
Mix together the vegetables and the lentils. Add the parsley and the chives.
4.
Make a dressing by mixing together the safflower oil, vinegar, salt and pepper. Pour the dressing over the lentils and mix in well. Season to taste.
5.
Serve with crumbled feta.
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