Welcome to a delightful and nutritious recipe that combines the earthy flavors of lentils with the sweetness of pear, the crunch of hazelnuts, and the tang of feta cheese. Topped with fresh arugula, this warm lentil salad is both satisfying and packed with nutrients.
- Rinse the lentils thoroughly before cooking to remove any debris and improve texture.
- Toast the hazelnuts in a dry skillet for a few minutes to enhance their natural flavor and crunch.
- Dice the pear just before adding it to the salad to prevent browning.
- Feel free to customize the recipe by adding other fresh herbs like parsley or cilantro for extra flavor.
- Use a high-quality vinegar for the dressing to add a robust taste to the salad.
There you have it! A warm lentil salad with pear, hazelnuts, feta, and arugula that is as pleasing to the palate as it is to the eye. This dish is perfect as a light lunch or a starter for dinner. Enjoy the harmony of flavors and the nutritious benefits it brings to your table.
Nutrition Facts | |
---|---|
Serving Size | 410 grams |
Energy | |
Calories 620kcal | 31% |
Protein | |
Protein 33g | 21% |
Carbohydrates | |
Carbohydrates 80g | 22% |
Fiber 16g | 40% |
Sugar 9g | 9% |
Fat | |
Fat 22g | 27% |
Saturated 3.96g | 13% |
Cholesterol 16mg | - |
Vitamins | |
Vitamin A 50ug | 6% |
Choline 120mg | 21% |
Vitamin B1 1.09mg | 91% |
Vitamin B2 0.43mg | 33% |
Vitamin B3 3.43mg | 21% |
Vitamin B6 0.81mg | 47% |
Vitamin B9 540ug | 134% |
Vitamin B12 0.32ug | 13% |
Vitamin C 12mg | 13% |
Vitamin E 4.99mg | 33% |
Vitamin K 33ug | 28% |
Minerals | |
Calcium, Ca 210mg | 17% |
Copper, Cu 1.32mg | 147% |
Iron, Fe 8mg | 76% |
Magnesium, Mg 110mg | 27% |
Phosphorus, P 440mg | 35% |
Potassium, K 1020mg | 30% |
Selenium, Se 3.72ug | 7% |
Sodium, Na 230mg | 15% |
Zinc, Zn 4.63mg | 42% |
Water | |
Water 270g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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