Red Cabbage and Pear Salad with Lentils
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 108.9 μg | (182 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried Lentils
- 400 grams Red cabbage
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 Pear
- 50 grams Walnut
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 80 grams Roquefort cheese
Preparation steps
1.
Soak lentils overnight. Then drain and cook in fresh water until tender, about 45 minutes.
2.
Rinse the cabbage, trim and cut or slice into thin strips.
3.
Mix balsamic vinegar with lemon juice and honey in a large bowl. Fold the drained lentils and cabbage into the dressing and let stand until cool, about 20 minutes.
4.
Rinse the pears, halve, cut out cores and cut the halves into thin strips. Coarsely chop nuts. Mix the nuts, pears and oil into the lentil salad and season with salt and pepper.
5.
Distribute among bowls and serve sprinkled with crumbled Roquefort.
