Lentil Balls
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 155.4 μg | (259 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 188 mg | (63 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams finely grated Bulgur
- 250 grams red Lentils
- 1 bunch scallions
- 2 Tbsps chopped parsley
- 1 Tbsp Tomato paste
- juice of lemons
- 2 Tbsps vegetable oil
- salt
- peppers
- sharp Chili powder (to taste)
- Lettuce (for garnish)
- Lemon wedge (for garnish)
Preparation steps
1.
Rinse lentils and boil with 750 ml (approximately 3 cups) of water and simmer covered for about 30 minutes. Once the lentils are cooked, turn off the heat, stir in the bulgur and leave for approximately 10 minutes.
2.
Rinse, trim and finely chop the white and green parts of the scallion.
3.
Heat oil in a pan and sauté the finely chopped scallion, then add tomato paste and sauté briefly. Remove from heat and stir in the bulgur and lentil mixture. Allow to cool. Add the parsley. Season with lemon juice, salt, pepper and chile powder. Form the mixture into small balls and arrange in a bowl with lettuce leaves and lemon wedges.
