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Wild Leaves with Brown Pulses

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Wild Leaves with Brown Pulses
279
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Nutritions
1 serving contains
Fat14.48 g
Saturated Fat Acids0.98 g
Protein10.1 g
Roughage10.18 g
Sugar added0 g
Calorie279
Carbohydrates/g30.61
Cholesterol/mg0
Vitamin A/mg275.49
Vitamin D/μg0
Vitamin E/mg6.3
Vitamin B₁/mg0.26
Vitamin B₂/mg0.13
Niacin/mg3.85
Vitamin B₆/mg0.39
Folate/μg193.34
Pantothenic acid/mg0.78
Biotin/μg10.83
Vitamin B₁₂/μg0
Vitamin C/mg39.38
Potassium/mg956.44
Calcium/mg59.82
Magnesium/mg62.15
Iron/mg3.69
Iodine/μg0.55
Zinc/mg1.54
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 ⅔ cups
Brown Lentils
8
cherry tomatoes
1
4 tablespoons
2 tablespoons
1 teaspoon
freshly ground peppers
1 bunch
mixed Dandelion leaf (green and blanched)
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Preparation

Preparation steps

Step 1/3
Soak the lentils overnight. Then boil for about 45 minutes (according to type) and drain thoroughly.
Step 2/3
Wash and halve the tomatoes. Peel the onion, cut in half lengthwise and slice thinly. Mix together the lentils and onion slices. Wash and sort the dandelion leaves, spin dry and tear into bite-sized pieces.
Step 3/3
Make a salad dressing from the safflower oil, the vinegars, salt and pepper. Pour over the lentils and stir well. Garnish the lentil salad with tomatoes and dandelion leaves.

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