Lentil Salad with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
324
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 142.7 μg | (238 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bay leaf
- 300 grams Lentils
- 1 garlic clove
- 2 Tbsps Wine vinegar
- 2 Tbsps lemon juice
- 1 pinch sugar
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 1 Red onion
- 120 grams Smoked salmon (sliced)
- 2 handfuls Arugula
Preparation steps
1.
Boil plenty of water in a pot with the bay leaf. Rinse the lentils in a colander under hot water and place into the pot. Cover and cook until tender over low heat, about 35 minutes.
2.
For the dressing, peel the garlic and chop finely. Stir and season with the vinegar, lemon juice, sugar, salt, pepper and oil. Drain the lentils, remove the bay leaf and mix the lentils with the dressing. Let cool to lukewarm.
3.
Peel, halve and thinly slice the onion. Cut the salmon into strips. Rinse, clean and spin dry the arugula.
4.
Season the salad to taste and distribute into bowls. Serve garnished with the remaining prepared ingredients.
