Lentils with Pineapple and Chile Peppers
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 17.07 g | (17 %) | ||
| Fat | 17.62 g | (15 %) | ||
| Carbohydrates | 64.88 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.04 g | (37 %) |
more nutritional values
| Vitamin A | 43.38 mg | (5,423 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.41 mg | (12 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.73 mg | (48 %) | ||
| Vitamin B₆ | 0.67 mg | (48 %) | ||
| Folate | 184.89 μg | (62 %) | ||
| Pantothenic acid | 1.14 mg | (19 %) | ||
| Biotin | 3.88 μg | (9 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 185.88 mg | (196 %) | ||
| Potassium | 1,055.29 mg | (26 %) | ||
| Calcium | 74.1 mg | (7 %) | ||
| Magnesium | 76.77 mg | (26 %) | ||
| Iron | 3.82 mg | (25 %) | ||
| Iodine | 1.66 μg | (1 %) | ||
| Zinc | 1.69 mg | (21 %) | ||
| Saturated fatty acids | 4.41 g | |||
| Cholesterol | 16.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams potatoes
- 1 yellow onion (200 grams)
- 250 grams red Lentils
- 1 yellow onion
- 100 grams sliced Bacon
- 2 Tbsps vegetable oil
- 1 Beef broth
- 2 green chili peppers
- 1 Pineapple
- ½ tsp Turmeric
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 Tbsps Orange juice
Preparation steps
1.
Peel potatoes and cut into about 1 cm (approximately 0.5 inch) cubes and cover with water.
2.
Peel onion and chop finely.
3.
Cut bacon into small cubes.
4.
Rinse and halve chile peppers, remove seeds and cut into rings.
5.
Rinse lentils under running water in a colander.
6.
Peel pineapple, quarter lengthwise and core. Cut into approximately 1 cm (approximately 0.5 inch) thick pieces.
7.
Heat oil in a pan, saute onion and bacon. Add chile rings, broth and lentils and simmer for about 20 minutes. After 10 minutes, add drained potatoes.
8.
Add pineapple pieces, season with turmeric, salt, and pepper, drizzle with orange and lemon juice. Pour into bowls and serve.
