Mediterraneanlunch

Lentil Salad

Name: Lentil Salad
Cuisine: Mediterranean
Ingredients: Cook the lentils; 1 chopped onion; 1 tablespoonful of chopped parsley; some chopped egg; shred lettuce; season with salt, pepper, oil, and vinegar

From Cold dishes for hot weather, 1896

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1023Calories

66 gProtein

169 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1023 kcal

Protein66 g

Carbohydrates169 g

Fiber2.7 g

Sugars6.6 g

Total Fat9.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium116 mg

Potassium2870 mg

Calcium247 mg

Iron18 mg

Magnesium291 mg

Phosphorus1073 mg

Zinc10 mg

Copper2.2 mg

Manganese4.1 mg

Vitamin D1 mcg

Vitamin C17 mg

Vitamin A99 mcg

Vitamin E0.6 mg

Vitamin K120 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate59 mcg

Choline157 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 17. The excerpt below is the record exactly as published.

LENTIL SALAD Cook the lentils in salted water, and drain. Put the lentils in a bowl, and add 1 chopped onion; stir in 1 tablespoonful of chopped parsley; add some chopped egg and shred lettuce; season with salt, pepper, oil, and vinegar

Cook this with the app: pantry check, scaling, and the assistant.