Lentils with Cabbage and Yogurt

4
Average: 4 (1 vote)
(1 vote)
Lentils with Cabbage and Yogurt
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 1 hr 30 min.
Ready in
Calories:
282
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie282 cal.(13 %)
Protein20 g(20 %)
Fat6 g(5 %)
Carbohydrates34 g(23 %)
Sugar added1 g(4 %)
Roughage12.5 g(42 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K157.2 μg(262 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.5 mg(36 %)
Folate187 μg(62 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C39 mg(41 %)
Potassium917 mg(23 %)
Calcium260 mg(26 %)
Magnesium111 mg(37 %)
Iron5.7 mg(38 %)
Iodine6 μg(3 %)
Zinc3.1 mg(39 %)
Saturated fatty acids0.8 g
Uric acid102 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
250 grams red Lentils
salt
400 grams Napa cabbage
1 red chili pepper
2 Tbsps vegetable oil
500 grams Yogurt (low-fat)
freshly ground peppers
1 pinch sugar
½ lemon (juiced)
How healthy are the main ingredients?
Napa cabbageLentilsugarsaltlemon

Preparation steps

1.

Rinse the lentils, drain in a colander and cook in boiling salted water for 15-20 minutes until al dente. Meanwhile, rinse the cabbage, cut in half, remove the core and cut the cabbage into thin strips. Rinse the chile pepper and cut diagonally into rings.

2.

Heat the oil in a pan and sauté the cabbage strips with the chile pepper rings 4-6 minutes. Add the lentils and toss briefly. Season the yogurt with salt, pepper, 1 pinch of sugar and the lemon juice, add the lentils and vegetables and fold together. Divide among 4 bowls and serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners