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Diana53
Pancakes with warm lentil salad
A tasty recipe. The main course contains the following ingredients: meat, yellow pepper, celery, low-fat bacon, Provençal herbs, lentils (400 g), balsamic vinegar, natural pancakes (8 pieces), tapenade of dried tomatoes (140 g) and arugula (lettuce 75 g) .
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Ingredients
Directions
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Clean pepper and cut into cubes.
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Wash the celery and cut it into curves.
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Fry bacon strips for about 3 minutes.
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Mix in the pepper, celery and Provençal herbs and gently fry for approx.
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3 minutes.
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Drain the lentils and create with bacon through vinegar mixture.
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Season with salt and pepper and heat for approx.
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3 minutes.
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Meanwhile, heat up pancakes according to the instructions for use in the microwave.
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Pancakes thickly cover with tapenade.
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Spread warm pancakes on four plates.
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Divide half of arugula.
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Place other pancakes on top and cover with remaining rucola.
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Generate lentil salad.
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Serve immediately..
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Nutrition
500Calories
Sodium0% DV1.135mg
Fat43% DV28g
Protein98% DV49g
Carbs19% DV58g
Fiber36% DV9g
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