Wild Leaves with Brown Pulses
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Brown Lentils
- 8 cherry Tomatoes
- 1 Red onion
- 4 Tbsps Safflower oil
- 2 Tbsps apple cider vinegar
- 1 tsp balsamic vinegar
- salt
- freshly ground peppers
- 1 bunch mixed Dandelion greens (green and blanched)
Preparation steps
1.
Soak the lentils overnight. Then boil for about 45 minutes (according to type) and drain thoroughly.
2.
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.
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.
