Sous Vide Lentil Salad Recipe
Recipe By Great British Chefs
This stunning sous vide lentil recipe pairs perfectly with roast butternut squash and fennel in this stunning, substantial salad.
4.8
13 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Sous Vide Lentil Salad Recipe
- 50 gram Puy lentils
- 125 milliliter Vegetable Stock
- 1/4 Carrot
- 1/4 Shallot
- 0.13 stick Celery
- 1/2 Bay leaves
- 1/4 sprig Thyme
- 1/4 Garlic Clove
- 0.13 teaspoon Salt
- 3/4 tablespoon Olive oil
- 1/4 teaspoon Fennel seeds
- 1/4 teaspoon Cumin seeds
- 1/4 tablespoon Maple syrup
- 0.13 Butternut Squash
- 1/2 Fennel bulbs
- 1/2 Garlic Cloves
- 1/4 Unwaxed lemon
- 1/4 bunch Tarragon
- 1/4 bunch Dill
- 1/2 tablespoon Crispy shallots
- As required Sea salt
- As required Freshly ground black pepper
- 25 gram Ricotta
- 17.50 gram Greek Yoghurt
- 1/4 Unwaxed lemon
- 0.13 Garlic Clove
- As required Sea salt
Nutrition
value
value
917
calories per serving
42 g Fat43 g Protein135 g Carbs67 g FiberOther
Current Totals
- Fat42g
- Protein43g
- Carbs135g
- Fiber67g
MacroNutrients
- Carbs135g
- Protein43g
- Fiber67g
Fats
- Fat42g
Vitamins & Minerals
- Calcium3119mg
- Iron53mg
- Vitamin A755mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B9193mcg
- Vitamin B12< 1mcg
- Vitamin C87mg
- Vitamin E2mg
- Copper1mcg
- Magnesium854mg
- Manganese14mg
- Phosphorus975mg
- Selenium12mcg
- Zinc10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs