Lentil Salad with Cherry Tomatoes, Red Onion and Feta
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 115.3 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Le Puy lentils
- 600 milliliters Vegetable broth
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- lemon juice
- salt
- peppers
- 250 grams Cherry tomatoes
- 250 grams Feta
- 1 Red onion
- 2 Tbsps freshly chopped cilantro
Preparation steps
1.
Rinse the lentils and drain. Bring the broth to a boil, add the lentils, reduce the heat and simmer for around 20 minutes. If necessary, drain. Mix with the balsamic vinegar and oil and season with lemon juice, salt and pepper. Let cool to lukewarm.
2.
Meanwhile, rinse and halve the tomatoes. Cut the feta into cubes. Peel the onion, cut in half and then thinly slice. Fold the tomatoes, feta and onion into the lentils and then distribute among serving plates. Serve garnished with cilantro.
