Lentil-Plum Salad with Feta Cheese
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
465
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 81 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Beluga lentil
- 2 onions
- 400 grams Plum
- 4 Tbsps olive oil
- 4 Tbsps balsamic vinegar
- 250 grams Feta
- ½ bunch parsley
- cayenne pepper
Preparation steps
1.
Cook the lentils in about 1 liter (approximately 1 quart) of water until soft, about 25 minutes. Then drain and season with salt and pepper.
2.
Peel the onions and cut into small cubes. Halve plums, remove pits and cut into slices. Heat the oil in a pan and sauté the onions. Add the plums and sauté briefly. Season with balsamic vinegar. Rinse the parsley, shake dry and pluck leaves. Finely chop 1 tablespoon of parsley leaves.
3.
Cut the cheese into slices. Arrange on plates with the lentils and the chopped parsley. Pour the mixture over the plums. Season with cayenne pepper and serve garnished with remaining parsley.
