Lentil and Apple Salad
Lentil and Apple Salad - Delicious mix of fruity and spicy ingredients.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 167.9 μg | (280 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 150 grams Le Puy lentils
- 400 milliliters Vegetable broth
- 150 grams green Beans
- 1 red onion
- 250 grams Lettuce (such as arugula or spinach)
- 50 grams dried Cherries
- 2 Apple
- 7 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 3 Tbsps grapeseed oil
- salt
- peppers
- 100 grams Camembert
Preparation steps
Rinse the lentils under cold water. Bring the vegetable broth to a boil, and cook the lentils for about 17 minutes.
Rinse and peel the beans. Add to the lentils, and cook for 8 minutes together. Drain, and let cool until room temperature.
Peel the onion, and cut into thin rings. Rinse, dry, and tear the lettuce into bite-sized pieces. Coarsely chop the cherries. Rinse, quarter, remove the core, and dice the apples into small pieces.
For the vinaigrette, stir together the lemon juice, honey, oil, salt, and pepper. Mix the vinaigrette with the lentils, beans, lettuce, cherries, and apples. Divide the salad onto 4 plates.
Cut the camembert into pieces, spread over the salad, and top with the rings of onion.
