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Radish, lentil and cream cheese spread
(2 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
ready in 13 hrs 50 mins
Calories:
270
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 ozs Lentils
- 8 Radish
- ½ Red paprika
- 1 Tbsp mixed, chopped Fresh herbs (such as parsley, thyme, chervil, chives, marjoram)
- salt
- freshly ground peppers
- 8 ozs cream cheese
- 1 generous pinch sea salt
- 1 Tbsp lemon juice
- Vanilla
Preparation steps
1.
Soak lentils in a bowl of water overnight. The next day, drain and combine with salted water in a pot. Simmer until lentils are al dente. Drain and rinse with cold water. Rinse, trim and finely dice radishes. Rinse and halve peppers, remove seeds and ribs, and finely dice.
2.
In a bowl, combine radishes, peppers, herbs and cream cheese. Stir in lentils and season with vanilla, salt, pepper and lemon juice. Serve with freshly toasted bread slices.
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