Healthy Gourmet Kitchen

Lentil Endive Salad with Fresh Goat Cheese

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Average: 5 (2 votes)
(2 votes)
Lentil Endive Salad with Fresh Goat Cheese

Lentil Endive Salad with fresh goat cheese - Tasty belly flatterer

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
268
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lentils provide magnesium and calcium in addition to B vitamins. These ingredients are important for heart performance and function. Apple cider vinegar is a fermented food - and thus can support bacterial proliferation in the intestines. Due to the high protein content use fresh goat cheese for a good saturation, it scores with little fat. The short-chain fatty acids also make it easily digestible and digestible.

If chicory or endive is not in season or you don't like its slightly bitter taste, you can replace it with romaine lettuce leaves. The fresh goat cheese can be easily replaced with another type of soft cheese, for example, Brie or Camembert.

1 serving contains
(Percentage of daily recommendation)
Calorie268 kcal(13 %)
Protein10 g(10 %)
Fat17 g(15 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate98 μg(33 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C20 mg(21 %)
Potassium688 mg(17 %)
Calcium195 mg(20 %)
Magnesium57 mg(19 %)
Iron2.7 mg(18 %)
Iodine13 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5.4 g
Uric acid63 mg
Cholesterol28 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
21 ozs Belgian Endive (3-4 pieces -or chicory)
3 scallions
2 carrots
13 ozs Lentils (canned)
1 Tbsp Mustard
3 Tbsps apple cider vinegar
4 Tbsps Walnut oil
salt
peppers
6 ½ ozs fresh goat cheese rolls
How healthy are the main ingredients?
EndiveLentilWalnut oilapple cider vinegarMustardcarrot

Preparation steps

1.

Clean and wash the endive, remove the outer large leaves whole and set aside; remove hard stalks from the rest and cut the leaves into strips. Clean and wash the spring onions and cut them into thin rings. Clean, peel and coarsely grate carrots. Rinse lentils in a sieve and drain well.

2.

For the dressing, thoroughly whisk together the mustard, vinegar, oil, salt, and pepper in a bowl. Mix the Belgian endive strips, spring onions, carrots and lentils into the dressing.

3.

To serve, spread the whole endive leaves on a platter and fill with lentil salad. Slice the goat cheese, cut in half if necessary, place on top of the salad and serve sprinkled with pepper.