| Type | Per person |
|---|---|
| Energy | 540 kcal |
| Fat | 25 gr |
| of which saturated | 5 gr |
| Carbohydrates | 40 gr |
| of which sugars | 8 gr |
| Fibres | 20 gr |
| Protein | 30 gr |
| Salt | 0.5 gr |
Lentil salad with walnuts and arugula
Main course
2 persons
20 - 30 min
With seasonal products
210gr vegetables p.p.
Ingredients
2 persons
| 200 grams of lentils |
| 1 clove of garlic |
| 2 tablespoons of (walnut) oil |
| 2 tablespoons of vinegar |
| 2 teaspoons of mustard |
| pepper |
| 1 bag of lettuce or rocket (75 grams) |
| 250 grams of cherry tomatoes |
| 1 bunch of radishes |
| 25 grams of walnuts |
| 40 grams of soft goat cheese |
Preparation
Fancy a meal without meat that is filling? Then try this delicious lentil salad with tomatoes, goat cheese, radishes, walnuts and rocket.
- Wash the lentils and cook them in 500 ml of water for about 35 minutes.
- Make a dressing from the crushed garlic clove, oil, vinegar, mustard and some pepper.
- Mix more than half of the dressing into the still-warm lentils and leave to cool.
- Clean the vegetables. Wash the rocket and drain well.
- Halve the tomatoes and cut the radishes into quarters.
- Mix some of the radishes through the lentils.
- Mix the rest of the dressing, the tomatoes and the rest of the radishes through the rocket.
- Chop the walnuts.
- Spoon the walnuts and crumbled goat's cheese through the lentils and serve with the salad.
Source: Netherlands Nutrition Centre
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Nutritional values
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