Roast Beef with Lentils
Roast Beef with Lentils - The right choice for those who like it hearty
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 200 grams Lentils
- 1 handful mixed Fresh herbs (such as thyme, rosemary)
- 1 Tbsp colorful peppercorns
- 4 Tbsps olive oil
- 1 kilogram Roast beef (ready to cook)
- salt
- 2 onions
- 2 Tomatoes
- 400 milliliters Vegetable broth (warm)
- 125 milliliters Red wine
- peppers
Preparation steps
Soak the lentils overnight in cold water.
Rinse the herbs, shake dry and chop. Crush the peppercorns in a mortar, and mix with olive oil and herbs to make a marinade.
Rinse the roast beef under cold water, pat dry, add to a bowl, and rub with the marinade. Cover with plastic wrap and let stand for about 2 hours in refrigerator.
Season the marinated roast beef with salt, and fry for 4-5 minutes in a roasting pan on all sides over high heat. Bake in a preheated oven at 140°C (fan: 120°C, gas mark 1) (approximately 280°F) until pink, about 50-60 minutes. Sprinkle the roast beef with the marinade in between.
Peel the oonions and cut into wedges. Rinse, trim and cut the tomatoes into slices.
Heat canola oil in a pan and saute the onions in it. Add the tomatoes and fry briefly. Add the drained lentils and pour the vegetable broth. Season with salt and pepper, and simmer for about 40 minutes over medium heat. Season the lentils again and serve in bowls topped with roast beef.
