Lentil Salad with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 118.5 μg | (198 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,209 mg | (30 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 carrot
- 150 grams Celery root
- 150 grams waxy potatoes
- 1 onion
- 100 grams Pancetta (smoked, raw)
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 300 grams Lentils
- 500 milliliters Vegetable broth
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 bay leaf
- ½ tsp dried marjoram
- 3 Tbsps balsamic vinegar
- 2 scallions
- 2 sprigs parsley
- 4 Tbsps sunflower oil
- salt
- peppers
Preparation steps
Peel carrot, celery, potatoes and onion. Cut carrot, celery and potatoes into slices, then cut into diamond shapes. Cut onion into cubes. Heat oil in a pan and saute onion until translucent, add bacon and saute for a few minutes. Add tomato paste and saute briefly. Rinse lentils in a colander and add to the pan.Saute briefly and add broth. Peel garlic and cut into slices. Rinse ginger and cut into slices. Add garlic and ginger to the pan, add bay leaf and marjoram. Simmer, half-covered, for about 40 minutes on low heat. Add more broth as needed. Remove from heat, remove bacon and cool lentils until lukewarm. Dice bacon finely.
Mix vinegar with lentils. Remove ginger and bay leaf (and garlic, to taste). Rinse and dry scallions, cut diagonally into rings. Rinse parsley, shake dry, pluck off leaves and chop coarsely. Add together with parlsey and bacon to the salad. Drizzle with oil, season with salt and pepper and serve warm.
