Lentil Salad with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 543 mg | (54 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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))
Preparation steps
Rinse the lentils in a sieve and cook in the boiling broth in a pot for about 45 minutes until done.
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.
Drain the lentils and cool until lukewarm. Collect the broth.
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.
Coarsely chop the walnuts. Cut the goat cheese into slices.
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.
