Lentil Salad with Goat Cheese
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
615
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 114.7 μg | (191 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 641 mg | (16 %) | ||
| Calcium | 802 mg | (80 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 tsps freshly chopped rosemary
- 200 grams Red Lentils
- 400 milliliters Vegetable broth
- ½ bunch scallions
- 1 bunch Arugula (100 grams)
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 Tbsps sunflower oil
- 1 garlic clove
- 4 small round Goat cheese (each 50 grams)
Preparation steps
1.
In a saucepan, heat olive oil and fry rosemary needles briefly. Add lentils and broth, cover and simmer over low heat for 10 minutes.
2.
Rinse scallions, trim and cut into thin rings.
3.
Rinse arugula, trim, spin dry and chop if needed.
4.
Drain lentils in a colander.
5.
Mix vinegar in a bowl with salt, pepper and sunflower oil. Add 4 tablespoons of vinaigrette to warm lentils in a bowl and mix. Peel garlic and squeeze through a press into the bowl and season with salt and pepper.
6.
Fry goat cheese on both sides briefly in a dry skillet.
7.
Mix scallions, arugula and remaining vinaigrette with lentil salad and serve with goat cheese on plates.
