Potato and Lentil Salad with Zucchini

5
Average: 5 (4 votes)
(4 votes)
Potato and Lentil Salad with Zucchini
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
326
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein17 g(17 %)
Fat6 g(5 %)
Carbohydrates49 g(33 %)
Sugar added3 g(12 %)
Roughage8.3 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7 mg(58 %)
Vitamin B₆0.7 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid1.2 mg(20 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C130 mg(137 %)
Potassium1,229 mg(31 %)
Calcium179 mg(18 %)
Magnesium105 mg(35 %)
Iron4.9 mg(33 %)
Iodine25 μg(13 %)
Zinc2.4 mg(30 %)
Saturated fatty acids3.8 g
Uric acid115 mg
Cholesterol14 mg

Ingredients

for
4
Ingredients
600 grams waxy potatoes
salt
1 can Lentils (265 grams, drained)
1 large zucchini
1 red Bell pepper
1 large onion
1 handful parsley
75 grams Feta
150 grams Yogurt (0.1% fat)
1 teaspoon sugar
4 tablespoons White vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
potatoLentilFetaparsleysugarsalt

Preparation steps

1.

Rinse potatoes and boil in salted water for about 25 minutes or until done.

2.

 Rinse and drain lentils. Rinse zucchini, trim ends, quarter and cut into 1 cm (approximately 0.5 inch) thick pieces. Rinse and dry pepper, halve and remove seeds and ribs, cut into strips. Peel onion and chop finely. Rinse parsley, shake dry and chop. Crumble feta in a bowl, add yogurt, sugar and vinegar; season with salt and pepper.

3.

Peel potatoes and cut into slices. Combine with lentils, zucchini, pepper, onion and parsley in a bowl. Toss salad with dressing and let stand for at least 30 minutes, season with salt and pepper, serve.