Filter
Reset
Sort ByRelevance
Sj
Lentil salad with green vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the lentils in the stock in approx. 15 minutes (or according to the instructions on the package) al dente.
-
Drain and collect the broth.
-
Rinse cold water over the lentils and let it drain.
-
Cook the broad beans in the collected broth.
-
Drain and collect the broth.
-
Rinse cold water over the broad beans and remove the outer skins (double caps).
-
Divide half of the broccoli into small florets and clean the sugarsnaps.
-
Boil the broccoli and sugarsnaps in the collected broth for 2-3 minutes, drain and rinse cold water.
-
Mix the ingredients for the dressing.
-
Spoon the dressing with the ham and red pepper through the lentils with the vegetables.
-
30 minMain dishRed onion, oven-green sweet potato, red pepper and broccoli, picadillo, mild olive oil, medium sized egg, fresh coriander, crème fraîche light paprika chili,Mexican oven vegetables with a fried egg
-
180 minMain disholive oil, bacon strips, onion, garlic, ribbed, mild paprika, spicy paprika powder, Red wine, Meat bouillon, peppers?, potatoes, sour cream,deliciously long stewed goulash
-
20 minMain dishbutter, shallots, leeks, Parisian carrots, Zaanse mustard, whipped cream, cod fillet, Pink shrimps, mussel meat,Dutch fish jar in mustard sauce
-
35 minMain dishpeanut oil, wok oil, Indian curry paste, white coal, cabbage, winter carrot, celeriac, coconut milk, cashew nut, spring / forest onion, flatbread,indian cabbage curry
Nutrition
500Calories
Sodium0% DV0g
Fat15% DV10g
Protein60% DV30g
Carbs20% DV60g
Fiber0% DV0g
Loved it