Lentil Salad with Goat Cheese

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Lentil Salad with Goat Cheese
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
487
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie487 cal.(23 %)
Protein31 g(32 %)
Fat25 g(22 %)
Carbohydrates32 g(21 %)
Sugar added3 g(12 %)
Roughage12.2 g(41 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.8 mg(32 %)
Vitamin K70.2 μg(117 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.8 mg(73 %)
Vitamin B₆0.5 mg(36 %)
Folate140 μg(47 %)
Pantothenic acid1.5 mg(25 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C25 mg(26 %)
Potassium894 mg(22 %)
Calcium543 mg(54 %)
Magnesium124 mg(41 %)
Iron5.5 mg(37 %)
Iodine6 μg(3 %)
Zinc5.3 mg(66 %)
Saturated fatty acids11.9 g
Uric acid96 mg
Cholesterol45 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
200 grams dried brown Lentils
800 milliliters Vegetable broth
2 Endive
2 scallions
2 small carrots
3 Tbsps White vinegar
½ Orange (juiced)
1 Tbsp sharp Mustard
1 Tbsp liquid honey
salt
peppers
40 grams Walnut
250 grams Goat cheese (roll))
How healthy are the main ingredients?
Goat cheeseLentilWalnutMustardhoneyEndive

Preparation steps

1.

Rinse the lentils in a sieve and cook in the boiling broth in a pot for about 45 minutes until done.

2.

Rinse the endive, trim, remove the hard stalk and cut the leaves into narrow strips. Rinse, trim and cut the scallions into rings. If desired, set some aside for garnish and cut into fine strips. Peel the carrots and finely dice.

3.

Drain the lentils and cool until lukewarm. Collect the broth.

4.

For the dressing, mix the vinegar with the orange juice, 3-4 tablespoons of broth, mustard, honey, oil, season with salt and pepper, place in a screw-top jar, close and shake well. Then taste.

5.

Coarsely chop the walnuts. Cut the goat cheese into slices.

6.

Mix the lentils with the endive and scallions and arrange on plates. Place the goat cheese on top, drizzle with the dressing and serve garnished with scallion strips and walnuts.