Lentil Salad with Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 111.3 μg | (186 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Lentils
- 1 l Vegetable broth
- 1 sprig rosemary
- 4 sprigs thyme
- 2 sprigs parsley
- 1 bay leaf
- 2 Bell pepper (red and green)
- 2 Tomatoes
- 1 mild, white onion
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 2 Tbsps freshly chopped Fresh herbs (such as thyme, rosemary, oregano, chervil and parsley)
- salt
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
Soak lentils in water overnight. Drain lentils and combine with vegetable stock in a pot. Bring to a boil, add herbs (tied together in a bouquet), and simmer about 40 minutes over low heat.
2.
Rinse and halve peppers, remove seeds and ribs, and chop. Rinse, quarter and remove seeds from tomatoes. Cut tomatoes into cubes. Peel and chop onion.
3.
Mix apple cider vinegar with lemon juice, herbs, and oil. Season with salt, sugar, and pepper.
4.
Mix prepared salad ingredients with drained lentils (remove bouquet garni). Toss with dressing and let cool to room temperature. Season again before serving.
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