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Vegetable and Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3358
Energy (kCal)1225.8208
Carbohydrates (g)57.7679
Total fats (g)109.4959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mince garlic. | 2. Finely dice all vegetables. (I used one of those hand-held vegetable choppers) The smaller the pieces the better because you want all vegetables in each bite! | 3. Put Garlic, Vegetables and Lentils in a large bowl and toss. | 4. Whisk together dressing ingredients. | 5. Stir in the dressing. (I make enough of the dressing so it flavors the lettuce as well). | 6. Serve on bed of mixed greens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 2 1/2 cups steamed pre-cooked 204.05 42.6195 17.248 1.0588
    carrot 1 29.52 6.8976 0.6696 0.1728
    onion 1/2 used 32.0 7.472 0.88 0.08
    garlic clove 1 -2 cooked - - - -
    zucchini 1 3.36 0.4976 0.4336 0.064
    cucumber 1/3 - - - -
    yellow squash 1 - - - -
    lemon 1 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    cumin 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    thyme 1/4 teaspoon 0.20199999999999999 0.0489 0.0111 0.0034
    salt 1 teaspoon - - - -
    parsley - - - -
    pepper - - - -

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



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