Lentil and Scallion Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Lentils
- 2 garlic cloves
- 3 sprigs thyme
- ¼ tsp Chili powder
- 1 bunch scallions
- 1 Tbsp powdered Mustard
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 Endive
Preparation steps
1.
Rinse the lentils, place in a pan and cover well with water. Peel the garlic, rinse the thyme and add both to the lentils. Bring to a boil, cover and cook for about 35 minutes until al dente. Then drain and allow to cool.
2.
Rinse and trim the scallions and cut into rings.
For the dressing, combine the mustard with the vinegar and season with salt, pepper and chili powder. Stir in the oil with a whisk.
3.
Remove the thyme and the garlic from the lentils and mix the lentils with the dressing and the scallion rings.
4.
Rinse the endive, divide the leaves and arrange around the edge of small serving bowls. Spoon the lentil salad into the center and serve.
