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Middle Eastern Carrot and Lentil Salad
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
Calories:
452
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18 g | (60 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
2
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.
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