Green Bean and Lentil Salad
With artichokes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 412 kcal | (20 %) | ||
| Protein | 15.32 g | (16 %) | ||
| Fat | 26.35 g | (23 %) | ||
| Carbohydrates | 29.34 g | (20 %) | ||
| Roughage | 4.68 g | (16 %) | ||
| Vitamin A | 32.91 mg | (4,114 %) | ||
| Vitamin D | 0.42 μg | (2 %) | ||
| Vitamin E | 1.87 mg | (16 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 3.24 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45.13 μg | (15 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.74 μg | (25 %) | ||
| Vitamin C | 17.57 mg | (18 %) | ||
| Potassium | 364.15 mg | (9 %) | ||
| Calcium | 90.41 mg | (9 %) | ||
| Magnesium | 21.91 mg | (7 %) | ||
| Iron | 3.87 mg | (26 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.57 mg | (20 %) | ||
| Saturated fatty acids | 7.84 g | |||
| Cholesterol | 34.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the bean salad:
- 250 grams green Beans
- salt
- 80 grams Red Lentils
- 1 onion
- Red chili peppers
- 2 Tbsps White vinegar
- peppers
- 3 Tbsps vegetable oil
- 20 grams freshly grated Horseradish
- 8 slices Bologna sausage
- Also:
- 12 Artichoke bottoms
- Juice of 1/2 Limes
Preparation steps
1.
Rinse beans, trim and cut into pieces. Cook in salted water 6 to 8 minutes. Drain and rinse with cold water. Cook lentils in salted water for 45 minutes. Drain lentils.
2.
Peel onion and dice. Rinse chile pepper, clean and remove the seeds. Dice chile pepper finely. Mix vinegar with salt, pepper, oil and horseradish. Stir lentils, green beans and chile pepper into the vinaigrette. Let marinate, covered, for 30 minutes.
3.
Sprinkle artichoke bottoms with lime juice. Season with salt and pepper to taste. Cut sausage slices into wide strips and roll them up. Fold sausage into bean salad. Arrange artichokes on plates and top with bean salad prior to serving.
