60 min
Temperature: Cold
Type of dish: Legumes
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.35 kg
Lechugas variadas mezclum mediterranea 0.05 kg
Spring onion 0.25 ud
Red pepper 0.05 kg
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)
Fiber 8.84 g
Saturates 2.85 g
Monounsaturated fatty acids 15.8 g
Polyunsaturated fatty acids 2.34 g
Cholesterol 0.1 mg
Calcium 53.49 mg
Iron 5.21 mg
Zinc 2.23 mg
Vitamin A 63.5 ug
Vitamin C 19.89 g
Folic acid 36.6 ug
Salt (Sodium) 1324.4 mg
Sugars 2.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.