Lentil Salad with Crispy Shrimp
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 53 min.
Ready in
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 309.2 μg | (515 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 189 μg | (95 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Le Puy lentils
- 750 milliliters Vegetable broth
- 80 grams green Beans
- 2 Tbsps fresh cilantro
- 4 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 pinch sugar
- 50 grams Pastry flour
- ½ tsp Turmeric
- 200 grams baby Spinach
- 16 deveined shrimp
Preparation steps
1.
Rinse the lentils and cook for about 25 minutes in the boiling broth. Rinse green beans and add during the last 6-8 minutes. Drain lentils and beans, place in a bowl and let cool to lukewarm. Rinse the cilantro, shake dry and chop finely. Mix together 4 tablespoons oil, white wine vinegar, lemon juice, cilantro, salt, pepper and sugar and add to the lentils and beans to marinate.
2.
Mix the flour with turmeric. Rinse the shrimp, pat dry and rub on the turmeric powder. Cook until golden brown in remaining oil in a frying pan over medium heat for 2-3 minutes, then sprinkle with salt.
3.
Rinse the spinach leaves, pat dry and place in a fan shape on flat plates. Set the lukewarm lentil salad in the center and top with the fried shrimp.
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