Sauteed Shrimp with Lentils and Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 149.9 μg | (250 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,098 mg | (27 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams green Lentils
- 4 scallions
- 7 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 300 grams Green beans
- 1 handful baby Spinach
- 12 shrimp (ready to cook peeled and deveined up on the tail segment)
- ½ tsp Turmeric
- ½ tsp Sambal oelek
- lemon juice
- 2 Tbsps freshly chopped cilantro
- 75 grams sour Whipped cream
Preparation steps
Place the lentils in a bowl, cover with cold water and let soak overnight.
Drain the water and transfer to a pot. Add 750 ml (approximately 25 ounces) water and bring to a boil. Reduce to a simmer and cook until the lentils are tender, about 45 minutes, adding more water if necessary. Rinse the scallions, thinly slice and add to the lentils during the last 2 minutes of cooking time. Drain and transfer to a bowl. Add 4 tablespoons olive oil, balsamic vinegar and salt and pepper to taste. Toss to combine and let stand 20 minutes.
Rinse, trim and blanch the beans in a pot of boiling salted water until al dente, about 6 minutes. Rinse under cold water and drain. Heat 1 tablespoon oil in a skillet, add the beans, season with salt and cook until heated through.
Rinse and clean the spinach leaves. Heat the remaining oil in a skillet and add the shrimp, turmeric and sambal oelek, season with a little salt and saute over medium until the shrimp are just cooked through, 2-3 minutes.
Season the lentils with lemon juice, spoon onto plates and drizzle a little sour cream on top. Place the spinach leaves on the lentils and top with the beans. Arrange the shrimp on top and serve sprinkled with cilantro.
