Salad of Lentils, Cucumber, Celery and Carrot
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.7 g | (62 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 728.2 μg | (1,214 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,341 mg | (34 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Lentils
- 2 carrots
- 2 stalks Celery
- 300 grams Kale (red and white cabbage)
- ½ Cucumber
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
1.
Cover the lentils with water and soak overnight. Then drain, cover with water again, bring to boil then simmer about 45 minutes until soft.
2.
Peel the carrots and dice. Rinse, trim and also dice the celery. Rinse, trim and chop the cabbage. Stir the prepared vegetables into the lentils and finish cooking together, about 20 minutes.
3.
Rinse the cucumber, peel half and dice. Cut the second half into slices.
4.
Remove the vegetables from the heat, mix in cucumbers and let cool slightly. Mix in the lemon juice, the vinegar and the oil, season with salt and pepper and serve while still warm.
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