Warm Lentil Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 118.7 μg | (198 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 250 grams French Le Puy lentils
- 500 milliliters Vegetable broth
- 1 onion
- 2 garlic cloves
- 2 sprigs thyme
- 1 bunch parsley
- 1 bunch Radish
- 2 aromatic Apple (such as Elstar, Ontario)
- 2 Tbsps lemon juice
- 3 scallions
- 4 Tbsps Red wine vinegar
- 2 tsps sharp Mustard (such as Dijon mustard)
- salt
- freshly ground peppers
- 6 Tbsps olive oil
Preparation steps
Rinse the lentils in a colander under cold water. Pour the broth in a pot. Peel the onion and garlic. Rinse the thyme and 3 sprigs of parsley. Place everything in the pot, bring to a boil, then cover and simmer the lentils on low heat for about 30 minutes.
Meanwhile, prepare all the other ingredients. Rinse radishes and cut into thin slices or thin sticks. Rinse the apples, core, quarter and slice thinly. Sprinkle apples immediately with lemon juice. Rinse the scallions, cut off the roots, then cut the white and light green sections into thin rings.
Whisk the vinegar with mustard, salt, pepper and olive oil. Drain the lentils, removing the onion, garlic and herbs. Mix the lentils with the vegetables and apples. Pour the vinaigrette over the salad and allow to rest (about 10 minutes). Rinse parsley, pluck leaves and chop, then sprinkle on the salad.
