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Lentil salad with green vegetables
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Ingredients
Directions
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Cook the lentils in the stock in approx. 15 minutes (or according to the instructions on the package) al dente.
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Drain and collect the broth.
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Rinse cold water over the lentils and let it drain.
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Cook the broad beans in the collected broth.
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Drain and collect the broth.
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Rinse cold water over the broad beans and remove the outer skins (double caps).
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Divide half of the broccoli into small florets and clean the sugarsnaps.
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Boil the broccoli and sugarsnaps in the collected broth for 2-3 minutes, drain and rinse cold water.
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Mix the ingredients for the dressing.
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Spoon the dressing with the ham and red pepper through the lentils with the vegetables.
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Nutrition
500Calories
Sodium0% DV0g
Fat15% DV10g
Protein60% DV30g
Carbs20% DV60g
Fiber0% DV0g
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