Red Pepper and Pulses

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Red Pepper and Pulses
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
424
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie424 kcal(20 %)
Protein24.48 g(25 %)
Fat12.71 g(11 %)
Carbohydrates57.62 g(38 %)
Sugar added0 g(0 %)
Roughage17.1 g(57 %)
Vitamin A59.38 mg(7,423 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.17 mg(10 %)
Vitamin B₆0.29 mg(21 %)
Folate14.66 μg(5 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C96.52 mg(102 %)
Potassium236.46 mg(6 %)
Calcium106.62 mg(11 %)
Magnesium16.35 mg(5 %)
Iron6.56 mg(44 %)
Iodine1.19 μg(1 %)
Zinc0.31 mg(4 %)
Saturated fatty acids2.2 g
Cholesterol3.02 mg
Author of this recipe:
How healthy are the main ingredients?
Arugula

Ingredients

for
4
Ingredients
1 ⅔ cups
Beluga lentil (soaked overnight)
4
red peppers (halved)
3 tablespoons
2
Garlic cloves (finely chopped)
2 tablespoons
2 handfuls
2 tablespoons

Preparation steps

1.
Heat the oven to 220°C (200°C fan) 425°F, gas 7.
2.
Cook the lentils in salted water until they are soft, this will take about 45 minutes.
3.
Meanwhile, place the pepper halves skin side up on a cookie sheet lined with non-stick paper. Roast in the hot oven for 10 minutes or until the skin starts to blister and turn black.
4.
Remove from the oven and put into a plastic bag and seal.
5.
When the peppers are cool remove the skin and cut the pepper into strips.
6.
Heat the oil in a skillet and lightly fry the pepper. Add the garlic and continue to fry for a further few minutes.
7.
Drain the lentils and add the balsamic vinegar. Season with salt and ground black pepper.
8.
Spoon the warm lentils onto plates. Top with peppers and then finish each one with a handful of
9.
rocket and finish with Parmesan shavings.