Red Pepper and Pulses
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
375
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.4 g | (58 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 177.1 μg | (295 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Beluga lentil (soaked overnight)
- 4 red peppers (halved)
- 3 Tbsps olive oil
- 2 garlic cloves (finely chopped)
- 2 Tbsps balsamic vinegar
- 2 handfuls Arugula
- 2 Tbsps shaved Parmesan
Preparation steps
1.
Heat the oven to 220°C (200°C fan) 425°F, gas 7.
2.
Cook the lentils in salted water until they are soft, this will take about 45 minutes.
3.
Meanwhile, place the pepper halves skin side up on a cookie sheet lined with non-stick paper. Roast in the hot oven for 10 minutes or until the skin starts to blister and turn black.
4.
Remove from the oven and put into a plastic bag and seal.
5.
When the peppers are cool remove the skin and cut the pepper into strips.
6.
Heat the oil in a skillet and lightly fry the pepper. Add the garlic and continue to fry for a further few minutes.
7.
Drain the lentils and add the balsamic vinegar. Season with salt and ground black pepper.
8.
Spoon the warm lentils onto plates. Top with peppers and then finish each one with a handful of
9.
rocket and finish with Parmesan shavings.
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