Lentil Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 90.7 μg | (151 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,076 mg | (27 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 150 grams Le Puy lentils (or other small lentils)
- 1 stalk cinnamon
- 1 bay leaf
- 1 dried chili pepper
- salt
- 1 carrot
- 1 stalk Leeks
- 12 large shrimp peeled and deveined (tails on)
- 150 grams Cherry tomatoes
- 1 Tbsp butter
- 50 milliliters Espresso
- 100 grams Whipped cream
- 1 Tbsp balsamic vinegar
- freshly ground peppers
- 3 Tbsps olive oil
- salt
- 50 milliliters white wine
- fresh Chives (for garnish)
Preparation steps
Cook the lentils in boiling salted water with the cinnamon stick, bay leaf and dried chile pepper for about 20 minutes, until al dente. Discard the spices and drain well.
Peel and dice the carrot. Rinse the leek and slice thinly. Rinse the shrimp and cherry tomatoes and pat dry.
Heat the butter in a large pan and sauté the carrot and leek for about 1 minute. Stir in the espresso and heavy cream and simmer for 2-3 minutes. Add the lentils, mix well and season with balsamic vinegar, salt and pepper. Cover and keep warm over low heat.
Heat the olive oil in a pan and sauté the shrimp over medium heat for about 3-5 minutes, until opaque. Season with salt and pepper.
Pour in the white wine, add the tomatoes and cook for another 2 minutes. Remove from heat.
Spoon the lentil salad into serving bowls, top with shrimp and tomatoes and garnish with fresh chives.
