Salad of Lentils, Cucumber, Celery and Carrot

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Salad of Lentils, Cucumber, Celery and Carrot
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
215
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie215 kcal(10 %)
Protein10.86 g(11 %)
Fat8.06 g(7 %)
Carbohydrates28.62 g(19 %)
Sugar added0 g(0 %)
Roughage10.13 g(34 %)
Vitamin A1,437.78 mg(179,723 %)
Vitamin D0 μg(0 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.72 mg(23 %)
Vitamin B₆0.37 mg(26 %)
Folate251.33 μg(84 %)
Pantothenic acid0.69 mg(12 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C98.46 mg(104 %)
Potassium759.7 mg(19 %)
Calcium150.77 mg(15 %)
Magnesium69.34 mg(23 %)
Iron3.75 mg(25 %)
Zinc1.47 mg(18 %)
Saturated fatty acids1.13 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
300 grams
2
2 stalks
300 grams
Kale (red and white cabbage)
½
2 tablespoons
2 tablespoons
2 tablespoons

Preparation steps

1.

Cover the lentils with water and soak overnight. Then drain, cover with water again, bring to boil then simmer about 45 minutes until soft.

2.

Peel the carrots and dice. Rinse, trim and also dice the celery. Rinse, trim and chop the cabbage. Stir the prepared vegetables into the lentils and finish cooking together, about 20 minutes.

3.

Rinse the cucumber, peel half and dice. Cut the second half into slices.

4.

Remove the vegetables from the heat, mix in cucumbers and let cool slightly. Mix in the lemon juice, the vinegar and the oil, season with salt and pepper and serve while still warm.