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Ingredients

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Pumpkin Salad with Lentils and Mango

Pumpkin Salad with Lentils and Mango

25 min., ready in 58 min.
Time:
240
calories
Calories:
Health Score:
79 / 100
Ingredientsfor  
Ingredients
2 cups Vegetable broth
3 ½ ozs Beluga lentil
14 ozs Pumpkin (Pulp)
salt
freshly ground peppers
3 Tbsps olive oil
1 Mango
4 Tbsps white balsamic vinegar
1 tsp sugar
Cress (for garnishing)
How healthy are the main ingredients?
Pumpkinolive oilsugarsaltMangoCress
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Preparation
1.

Bring broth to a boil and cook lentils for about 25 minutes or until al dente. Dice pumpkin pulp. Heat 2 tablespoons of olive oil in a pan and saute pumpkin for about 8 minutes, turning occasionally. Season with salt and pepper. Cool pumpkin and lentils.

2.

Peel mango and cut pulp into cubes. Combine mango, lentils and pumpkin, drizzle with remaining olive oil, vinegar, sugar and season with salt and pepper. Toss well. Arrange on bowls and garnish with cress. Serve. 

Nutritional values
1 each contains
(Percentage of daily recommendation)
Calorie240 cal.(11 %)
Protein8 g(8 %)
Fat9 g(8 %)
Carbohydrates32 g(21 %)
Sugar added2 g(8 %)
Roughage8 g(27 %)
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