Orange and Brussels Sprouts Salad with Lentils
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
56645
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 56,645 cal. | (2,697 %) | ||
| Protein | 2,249 g | (2,295 %) | ||
| Fat | 1,150 g | (991 %) | ||
| Carbohydrates | 9,203 g | (6,135 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 616.9 g | (2,056 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 95.3 mg | (794 %) | ||
| Vitamin K | 253.8 μg | (423 %) | ||
| Vitamin B₁ | 26.7 mg | (2,670 %) | ||
| Vitamin B₂ | 18.2 mg | (1,655 %) | ||
| Niacin | 648.7 mg | (5,406 %) | ||
| Vitamin B₆ | 13.4 mg | (957 %) | ||
| Folate | 4,473 μg | (1,491 %) | ||
| Pantothenic acid | 149.7 mg | (2,495 %) | ||
| Biotin | 645.4 μg | (1,434 %) | ||
| Vitamin B₁₂ | 78.8 μg | (2,627 %) | ||
| Vitamin C | 1,068 mg | (1,124 %) | ||
| Potassium | 33,967 mg | (849 %) | ||
| Calcium | 11,449 mg | (1,145 %) | ||
| Magnesium | 5,321 mg | (1,774 %) | ||
| Iron | 175.5 mg | (1,170 %) | ||
| Iodine | 1,161 μg | (581 %) | ||
| Zinc | 216 mg | (2,700 %) | ||
| Saturated fatty acids | 436.9 g | |||
| Uric acid | 6,622 mg | |||
| Cholesterol | 2,700 mg | |||
| Complete sugar | 289 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Lentils
- 500 grams Brussels sprouts
- 2 Oranges
- 2 onions
- 150 white bread
- 5 Tbsps vegetable oil
- 2 Tbsps Vinegar
- 2 garlic cloves
- salt
- freshly ground peppers
- 1 tsp sugar
- 100 Mettwurst (cut into thin strips)
Preparation steps
1.
Cover the lentils with water in a pot and simmer for about 30 minutes.
2.
Rinse the sprouts, carve crosswise on the stalks and cook for about 10 minutes in boiling salted water until al dente. Drain and rinse cold.
3.
Peel the oranges with a sharp knife, removing the pith and cut out the segments. Collect any escaping juice and squeeze out any remaining in the pulp.
Peel the onions and cut into rings. Dice the bread and fry in 3 tablespoons of hot oil. Crush the garlic into the pan and sauté briefly. Then, remove and drain on absorbent paper.
Mix the remaining oil with the orange juice and vinegar. Heat in a pan, season with salt, sugar and pepper and mix in the sausage strips, lentils, sprouts, orange segments and croutons.
Serve immediately.
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