Lentil Salad with Vegetables

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Lentil Salad with Vegetables
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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)
Calorie249 cal.(12 %)
Protein20 g(20 %)
Fat2 g(2 %)
Carbohydrates37 g(25 %)
Sugar added1 g(4 %)
Roughage15.7 g(52 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K111.3 μg(186 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.7 mg(50 %)
Folate199 μg(66 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C135 mg(142 %)
Potassium957 mg(24 %)
Calcium96 mg(10 %)
Magnesium120 mg(40 %)
Iron7.3 mg(49 %)
Iodine3 μg(2 %)
Zinc2.8 mg(35 %)
Saturated fatty acids0.3 g
Uric acid119 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
Lentilapple cider vinegarthymeparsleysugarrosemary

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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