Lentil salad

60 min
Suitable for vegans
Type of dish: Legumes
Temperature: Cold
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.35 kg
lettuce assortment (mesclun) 0.05 kg
Spring onions 0.25 ud
Red pepper 0.05 kg
Green pepper 0.05 kg
Vinaigrette sauce 0.125 l
See Recipe
Olive oil 0.1 l
Vinegar 0.025 l
Table salt 16.667 g
Elaboration
  • Cook the lentils without soaking.
  • Brunoise the salad garnish: chives, green pepper and red pepper.
  • Cook the lentils.
  • Boil slowly and continuously.
  • Once the lentils are cooked, drain and cool.
  • Dress the lentils with a vinaigrette and mix it with the mezclum lettuce.
Nutritional information (1 portion)
Energy
401.94
kcal
Carbohydrates
38.89
g
Proteins
17.05
g
Lipids
21.35
g
Fiber 8.35 g
Saturates 2.85 g
Monounsaturated fatty acids 15.8 g
Polyunsaturated fatty acids 2.34 g
Cholesterol 0.1 mg
Calcium 52.18 mg
Iron 5.18 mg
Zinc 2.23 mg
Vitamin A 60.37 ug
Vitamin C 16.61 g
Folic acid 36.06 ug
Salt (Sodium) 1338.32 mg
Sugars 1.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.