Lentil Salad with Smoked Salmon
(2 votes)
(2 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Lentils (brown, soaked)
- 1 l Vegetable broth
- 1 paprika (red)
- 1 paprika (yellow)
- 3 stalks Celery
- 1 bunch parsley
- 2 Tbsps Red wine vinegar
- 2 Tbsps balsamic vinegar (rosso)
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 150 grams Smoked salmon
Preparation steps
1.
Boil the lentils in the broth over low heat and cook for 30-40 minutes. Drain through a colander, setting aside 50 ml (approximately 1 3/4 ounces) of the cooking water. Rinse and halve the peppers, remove seeds and the white inner skin and cube. Rinse and thinly slice the celery. Rinse and shake dry the parsley, pluck off the leaves and finely chop.
2.
Mix the cooking water from the lentils with vinegar and oil. Season with salt and pepper to taste and mix with the lentils and the remaining vegetables. Chill the salad for about 30 minutes. Distribute into bowls and garnish with the celery. Place the smoked salmon on plates and serve the lentil bowls together with the salmon plates immediately.
