Lentils with Cabbage and Yogurt
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 1 hr 30 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 157.2 μg | (262 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams red Lentils
- salt
- 400 grams Napa cabbage
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 500 grams Yogurt (low-fat)
- freshly ground peppers
- 1 pinch sugar
- ½ lemon (juiced)
Preparation steps
1.
Rinse the lentils, drain in a colander and cook in boiling salted water for 15-20 minutes until al dente. Meanwhile, rinse the cabbage, cut in half, remove the core and cut the cabbage into thin strips. Rinse the chile pepper and cut diagonally into rings.
2.
Heat the oil in a pan and sauté the cabbage strips with the chile pepper rings 4-6 minutes. Add the lentils and toss briefly. Season the yogurt with salt, pepper, 1 pinch of sugar and the lemon juice, add the lentils and vegetables and fold together. Divide among 4 bowls and serve.
