Lentil Salad with Apricots
Healthy, because
Even smarter
Nutritional values
Apricots are low in calories but high in antioxidants and vitamins, while the lentils provide plenty of satiating protein.
This salad sits well in the refrigerator and is a particularly good option for office lunches!
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 410 kcal | (20 %) | ||
| Protein | 30.2 g | (31 %) | ||
| Fat | 17.1 g | (15 %) | ||
| Carbohydrates | 33.2 g | (22 %) |
Ingredients
- Ingredients
- 9 ozs Lentils
- 2 tsps Vegetable broth
- 6 Tbsps balsamic vinegar
- 2 rosemary
- sugar
- salt, pepper and cayenne pepper
- 1 Tbsp vegetable oil
- 9 ozs Pork loin
- 9 ozs Apricot
- 5 pkgs Cherry tomatoes
- 3 scallions
- 2 ozs lamb's lettuce
- 1 tsp medium hot Mustard
- 6 Tbsps olive oil
Preparation steps
Rinse the lentils and place in a pot with ½ liter of water (approximately 2 cups). Bring to a boil and simmer for about 30 minutes over low heat.
Mix the broth, 3 tablespoons of balsamic vinegar, 1 sprig of rosemary and the sugar into the warm lentils, season with cayenne pepper and leave for at least 1 hour.
Heat some oil in a pan and sear the meat on all sides. Season with salt and then cook in a preheated oven at 325ºF for about 15 minutes.
Rinse the apricots and tomatoes. Remove the seeds from the apricots and finely dice the flesh. Cut the tomatoes in half. Rinse the scallions and cut into rings. Rinse the lettuce, drain well and trim.
Mix the remaining balsamic vinegar with the mustard and oil and season with pepper and salt.
Remove the lentils from the broth and mix with the apricots, tomatoes, scallions and lettuce. Stir the marinade into the salad.
Cut the meat into slices and arrange on the lentil salad. Serve garnished with the remaining rosemary.
