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Lentil Salad with Vegetables

Source: http://cuisine.journaldesfemmes.com/recette/1006670-salade-de-lentilles-aux-legumes

Vegetarian Vegan Midday Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Cost per serving: 1,41 €
Energy: 458 kcal / serving
Nutritional score:

Instructions

  • 1.   Cook the lentils in a pot of cold water, without adding salt, for 25 to 30 minutes.
    Drain them.
  • 2.   Wash the zucchini and bell pepper and cut them into small squares.
    Sauté them for about 15 minutes in a pan with a drizzle of olive oil.
  • 3.   Meanwhile, wash the tomato and cut it into small squares, as well as the avocado which should be drizzled with lemon juice to prevent it from turning brown.
  • 4.   Finely chop the basil leaves.
  • 5.   In a salad bowl, mix together the lentils, zucchini, bell pepper, tomato, avocado, and basil. Add a tablespoon of olive oil, salt, and pepper.

Notes & Suggestions

  • Average nutritional values per serving:
    Energy: 1,506.65 kJ / 362.69 kCal
    Fat: 17.60 g (saturated fat: 2.39 g)
    Carbohydrates: 33.51 g (sugars: 4.88 g)
    Fiber: 10.74 g
    Protein: 16.29 g
    Sodium: 227.28 mg

Ingredients for servings

  • 120 g of dry lentil
  • 1 zucchini
  • 1 red bell pepper
  • 1 tomato
  • 1 avocado
  • ½ lemon juice
  • 3 leaf of fresh basil
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    458 kcal
    23 %
  • Fat
    23,53 g
    34 %
  • of which saturated
    4,6 g
    23 %
  • Carbohydrates
    38,6 g
    15 %
  • of which sugar
    7,47 g
    8 %
  • Protein
    18,87 g
    38 %
  • Fibers
    11,05 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.