Soft Cheese and Lentil Salad

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Soft Cheese and Lentil Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Calories:
404
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie404 kcal(19 %)
Protein14.42 g(15 %)
Fat25.6 g(22 %)
Carbohydrates34.31 g(23 %)
Sugar added0 g(0 %)
Roughage8.88 g(30 %)
Vitamin A1,696.07 mg(212,009 %)
Vitamin D0 μg(0 %)
Vitamin E2.22 mg(19 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.01 mg(33 %)
Vitamin B₆0.32 mg(23 %)
Folate213.39 μg(71 %)
Pantothenic acid1.24 mg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C20.19 mg(21 %)
Potassium1,056.69 mg(26 %)
Calcium94.21 mg(9 %)
Magnesium61.15 mg(20 %)
Iron4.96 mg(33 %)
Zinc1.92 mg(24 %)
Saturated fatty acids5.62 g
Cholesterol13.34 mg
Author of this recipe:
How healthy are the main ingredients?
PumpkingarlicArugulaGoat cheese

Ingredients

for
4
Ingredients
28 ounces
Pumpkin (skinned, seeds removed and cubed)
6 tablespoons
2 cloves
garlic (crushed)
2 cups
canned Lentils (drained and rinsed)
1 bunch
cup
chopped, hard Goat cheese
2 tablespoons
1 teaspoon
Preparation

Kitchen utensils

1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Kitchen shears, 1 Springform pan (20 cm Ø), 1 Rubber spatula, 2 Small bowls, 1 Pot, 1 Wooden spoon, 1 Wire rack, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer, 1 Serrated knife, 1 Whisk, 1 Parchment paper, 1 Small knife, 1 Measuring cups, 1 Cutting board

Preparation steps

1.
Blanch the pumpkin in boiling salted water for about 5 minutes. Drain and pat dry.
2.
Heat 2 tablespoons oil in a large pan and gently fry the garlic. Add the pumpkin and cook until tender and starting to brown.
3.
Arrange the lentils on plates with the pumpkin, rocket and goat cheese.
4.
Mix together the remaining oil, cider vinegar and balsamic vinegar. Season with salt and pepper and drizzle over the salad.