Turkey and Lentil Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 159.1 μg | (265 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams red Lentils
- 250 milliliters Vegetable broth
- 400 grams turkey breasts (ready to cook)
- 1 sour Apple
- 2 Tbsps grapeseed oil
- 2 Tbsps apple cider vinegar
- salt
- freshly ground peppers
- 250 grams Lettuce (Lollo rosso and bionda)
Preparation steps
1.
Rinse the lentils in hot water and drain in a colander. Boil the broth in a pot, pour in the lentils, cover and simmer for about 10 minutes. The liquid should be almost completely absorbed.
2.
Rinse the turkey, pat dry and cut into bite-sized pieces. Add to the lentils, cover and cook for another 3-4 minutes, without boiling.
Rinse and quarter the apple, remove the seeds and cut the quarters into slices. Mix into the lentils along with the oil and season with vinegar, salt and pepper. Remove from the heat and allow to cool slightly.
3.
Rinse the lettuce, shake dry and tear into bite-sized pieces. Arrange on plates and serve the turkey salad over the top.
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