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Pancakes with warm lentil salad
 
 
4 ServingsPTM20 min

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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Directions

  1. Clean pepper and cut into cubes.
  2. Wash the celery and cut it into curves.
  3. Fry bacon strips for about 3 minutes.
  4. Mix in the pepper, celery and Provençal herbs and gently fry for approx.
  5. 3 minutes.
  6. Drain the lentils and create with bacon through vinegar mixture.
  7. Season with salt and pepper and heat for approx.
  8. 3 minutes.
  9. Meanwhile, heat up pancakes according to the instructions for use in the microwave.
  10. Pancakes thickly cover with tapenade.
  11. Spread warm pancakes on four plates.
  12. Divide half of arugula.
  13. Place other pancakes on top and cover with remaining rucola.
  14. Generate lentil salad.
  15. Serve immediately..


Nutrition

500Calories
Sodium0% DV1.135mg
Fat43% DV28g
Protein98% DV49g
Carbs19% DV58g
Fiber36% DV9g

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