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Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: No cooking
- Calories: 320
- Type: Entrance
- Nutritional criteria: Anti-cholesterol,
Ingredients
- 200g black lentils
- ¼ red cabbage
- 1 small white leek
- 2 oranges
- 3 tbsp. to s. olive oil
- 3 tbsp. to s. balsamic vinegar
- 2 tbsp. to s. raisins
- 2 tbsp. to s. mint
- 2 yogurts
- ½ garlic clove
Preperation
- Cook the lentils according to the package directions (they must remain “al dente”). Drain and let cool.
- Peel and squeeze the garlic half-clove. Mix with the yogurts, the chopped fresh mint, a little salt and pepper.
- Slice the red cabbage.
- Cut the leek into strips.
- Peel the oranges raw by removing their thin white skin with a knife and gently peel the quarters.
- Toss the lentils with the red cabbage, leek, raisins, orange wedges, olive oil and balsamic vinegar Serve with the yogurt sauce in small cups.
- HEALTH INFO
- Lentils, especially not overcooked and served cold, in a salad, have a very low glycemic index (their carbohydrates are assimilated slowly). An ideal recipe to sustainably satiate and avoid cravings in the afternoon. Complete the menu with a slice of ham or smoked salmon and a fruit.
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