Lentil Salad with Spinach

CO2 486g CO2 (-70%1)

Time 30 Min.

Cost CHF 5.00

This recipe inspired by Betty Bossi easily demonstrates why you should not underestimate lentils despite their simplicity. In only a few minutes and even less steps, it turns lentils into a delicious and flavourful dish that is easy on the budget and the climate. Absolutely try with herb-flavoured stock if you have it available.

Ingredients for 2 servings

200glentils (green)
200gchampignon mushrooms
200gfresh spinach
1 large (ca. 75g)shallot
2 tbsp (3cl)olive oil
1 cube (11g)herb or vegetable stock
3tbsp (4.5cl)white wine vinegar or herb-flavoured
10gchives
150gbread
 salt, pepper

 

Nutrients per serving

Energy

771kcal

39%

F

21g

29%

F (sat.)

4.4g

22%

CH

92g

35%

Fi

22.3g

89%

P

40g

80%

Ca

207mg

26%

Fe

13mg

92%

Zn

2µg

20%

B12

0µg

0%

Percent Daily Value (DV)

Instructions

1. Bring 1.5l water to a boil, add lentils and cook until just soft (ca 20-25 min). Drain the lentils thoroughly in a colander or sieve.

2. While the lentils are cooking, finely chop the shallots and, if preferred, cut the mushrooms into smaller pieces. In a large pan, fry both in olive oil for 3-4 min (onions should not be brown) and season with salt and pepper. Mix the stock cube in 1dl hot water and add to the vegetables in the pan. Switch off the heat.

3. Mix in the lentils, the vinegar and ¾ of the spinach. Serve up on plates, garnished with the rest oft he spinach and chives.

  1. in comparison to the average conventional meal: https://eaternity.org/meals/