Potato-Lentil Salad
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Sweet potato
- 70 grams red Lentils
- 1 bunch scallions
- 1 garlic clove
- 2 Tbsps Fruit Vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
- 4 Tbsps Corn oil
Preparation steps
1.
Rinse the potatoes and boil for about 25 minutes. Drain, evaporate, peel and cut into slices (not too thin).
2.
Thoroughly rinse the lentils in a sieve under running water, then cook for about 5 minutes in boiling salted water. Drain in a sieve and allow to drain.
3.
Rinse, trim and cut the scallions into thin rings. Peel the garlic and chop finely. Mix all the ingredients together.
4.
For the dressing, mix the vinegar and mustard, season with salt and pepper and drizzle in the oil, whisking until combined. Mix with the warm salad and serve warm.
