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Lentil Ham Salad with Parsley
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 25 mins
Calories:
400
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Parsnips (about 500 g)
- 1 garlic clove
- 1 Tbsp vegetable oil
- 200 grams Lentils (red)
- 400 milliliters Vegetable broth
- 2 Apple (sour)
- 2 Tbsps apple cider vinegar
- salt
- cayenne pepper
- 150 grams Prosciutto (sliced)
- 2 Tbsps parsley (freshly chopped)
- Curry powder
Preparation steps
1.
Rinse, shake dry and chop the parsley. Peel and finely chop the garlic. Saute the parsley and garlic until translucent in hot oil. Add the red lentils, and then pour in the broth. Let simmer about 10 minutes.
2.
Meanwhile, rinse, and quarter the apples, then remove the core and seeds. Season the lentils with vinegar, salt and cayenne pepper and let cool to room temperature.
3.
Cut the salmon into strips. Stir in the salmon and proscuitto to the parsley salad. Season with curry powder and garnish with fresh parsley. Serve immediately.
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