Tomatoes Stuffed with Lentil Salad
(2 votes)
(2 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 102.4 μg | (171 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,262 mg | (32 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sprigs thyme
- 250 grams black Lentils (Beluga lentils)
- 2 Beefsteak tomato
- 8 small Tomatoes
- 3 Tbsps balsamic vinegar
- ½ tsp hot Mustard
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- Fleur de sel
- thyme (for garnish)
Preparation steps
1.
Bring approximately 500 ml (approximately 2 cups) of water to a boil with the thyme branches. Rinse the lentils and add to the water. Simmer for about 20 minutes. Drain and let cool.
2.
Rinse the beefsteak tomatoes, cut into quarters, remove seeds and dice. Rinse small tomatoes, each cut off a lid and scoop out the flesh. Mix diced tomatoes with the vinegar, mustard and oil and season with salt, pepper and sugar.
3.
Drain lentils and mix with diced tomato mixture. Fill the tomatoes with the lentil salad. Serve sprinkled with fleur de sel and thyme leaves.
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