Lentil Salad in Radicchio Leaves

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Lentil Salad in Radicchio Leaves
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 cal.(14 %)
Protein16 g(16 %)
Fat11 g(9 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage11.8 g(39 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K132.7 μg(221 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.4 mg(29 %)
Folate130 μg(43 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium743 mg(19 %)
Calcium104 mg(10 %)
Magnesium97 mg(32 %)
Iron6.2 mg(41 %)
Iodine3 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids1.7 g
Uric acid94 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
250 grams Le Puy lentils
600 milliliters Vegetable broth
2 slices ginger
1 garlic clove
4 Tbsps balsamic vinegar
1 tsp honey
1 tsp hot Mustard
4 Tbsps olive oil
salt
freshly ground peppers
2 handfuls Arugula
1 Radicchio
How healthy are the main ingredients?
Arugulaolive oilMustardhoneygingergarlic clove

Preparation steps

1.

Rinse lentils in a colander and drain. In a pot, combine broth, ginger, garlic (peeled and halved), and lentils. Bring to a boil. Simmer over low heat about 25 minutes.

2.

For the dressing: Whisk together vinegar, honey, mustard and oil and season with salt and pepper.

3.

Rinse, trim and spin arugula dry. Rinse radicchio and set aside 12 of the largest, most attractive leaves. Thinly slice remaining radicchio.

4.

Drain lentils and discard garlic and ginger. Transfer to a bowl and mix with dressing. Let cool to room temperature before mixing in arugula and radicchio slices. Divide lentil salad among reserved radicchio leaves. 

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