Pasta Salad with Vegetables and Lentils
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
469
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel garlic. Combine garlic with bay leaf, lentils and 600 ml (approximately 2.5 cup) of boiling water and cook for 2 minutes. Remove from heat and let stand for 1 1/2 hours.
2.
Combine vinegar, soy sauce and olive oil; season with salt, pepper and thyme. Rinse and dry scallions, trim ends and chop finely. Add to dressing. Rinse celery and cut into thin slices, add to dressing. Rinse tomatoes, cut into cubes, mix with dressing. Season with salt and pepper. Cook pasta in plenty of salted water according to package instructions. Heat lentils for about 10 minutes on low heat. Combine lentils with pasta and dressing. Cut sorrel in fine strips and sprinkle over salad. Serve.
