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Radish Sprout and Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.5539
Energy (kCal)229.9116
Carbohydrates (g)51.5515
Total fats (g)0.7319
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse, drain and set aside the lentils. | 2. Put the water and shallot in a saucepan over medium heat and bring to a boil. | 3. Add garlic, bay leaf, and lentils. | 4. Reduce heat and simmer for 15 minutes, uncovered. | 5. Do not overcook, the lentils should have a crunch. | 6. Drain the lentils, discarding the shallot, garlic and the bay leaf. | 7. For the dressing, combine the ingredients in a small bowl and whisk to blend. | 8. Mix the lentils, sprouts and the watercress in a salad bowl. | 9. Add the dressing and toss to combine. | 10. Cover and refrigerate the salad for 2 to 3 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 cup dried 81.62 17.0478 6.8992 0.4235
    water 3 cups 0.0 0.0 0.0 0.0
    shallot 1 115.2 26.88 4.0 0.16
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    bay leaf 1 - - - -
    radish sprout 1 cup - - - -
    watercress 1/2 chopped - - - -
    orange juice 1/4 cup squeezed 27.9 6.4479999999999995 0.434 0.124
    dijon mustard 1 teaspoon - - - -
    white wine vinegar 1 tablespoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    salt 1/4 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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