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Wild Leaves with Brown Pulses

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Wild Leaves with Brown Pulses
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
279
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie279 kcal(13 %)
Protein10.1 g(10 %)
Fat14.48 g(12 %)
Carbohydrates30.61 g(20 %)
Sugar added0 g(0 %)
Roughage10.18 g(34 %)
Vitamin A275.49 mg(34,436 %)
Vitamin D0 μg(0 %)
Vitamin E6.3 mg(53 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.85 mg(32 %)
Vitamin B₆0.39 mg(33 %)
Folate193.34 μg(64 %)
Pantothenic acid0.78 mg(13 %)
Biotin10.83 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.38 mg(41 %)
Potassium956.44 mg(24 %)
Calcium59.82 mg(6 %)
Magnesium62.15 mg(21 %)
Iron3.69 mg(25 %)
Iodine0.55 μg(0 %)
Zinc1.54 mg(22 %)
Saturated fatty acids0.98 g
Cholesterol0 mg
Recipe author: EAT SMARTER
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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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