Middle Eastern Carrot and Lentil Salad

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Middle Eastern Carrot and Lentil Salad
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
452
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie452 cal.(22 %)
Protein20 g(20 %)
Fat22 g(19 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage18 g(60 %)
Vitamin A2.5 mg(313 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K126 μg(210 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.7 mg(50 %)
Folate164 μg(55 %)
Pantothenic acid1.7 mg(28 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium1,256 mg(31 %)
Calcium104 mg(10 %)
Magnesium125 mg(42 %)
Iron7.4 mg(49 %)
Iodine6 μg(3 %)
Zinc3.1 mg(39 %)
Saturated fatty acids3.2 g
Uric acid129 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
2
Ingredients
3 carrots
150 grams yellow Lentils
1 onion
1 garlic clove
3 Tbsps lemon juice (to taste more)
salt
freshly ground peppers
1 pinch finely ground Caraway
4 Tbsps olive oil
2 Tbsps finely chopped mint
mint (for serving)
How healthy are the main ingredients?
Lentilolive oilmintcarrotoniongarlic clove

Preparation steps

1.

Place the lentils in a colander and rinse under cold running water. Place in a saucepan with water to cover and bring to a boil. Reduce to a simmer and cook until al dente, 8-13 minutes. Meanwhile, peel and thinly slice the carrots and add to the lentils 3-4 minutes before they're done.

2.

Peel and finely chop the onions. Heat the oil in a skillet and saute the onion until translucent. Drain the lentils and carrots and transfer to a bowl. Stir in the onions, lemon juice, cumin, oil and chopped mint and season with salt and pepper.

3.

Let the salad stand at least 30 minutes for the flavors to blend. Season to taste and serve garnished with mint.