A pasta salad with a vinegar and oil dressing, best served lukewarm.
Boil the pasta in salt water until al dente.
Heat a quarter of the oil and lightly fry the onion and garlic.
Add leek and boiled ham and fry for a little longer.
Add the red lentils and the broth. Let simmer for 5-8 minutes with the lid closed until the lentils are done.
Mix in the drained pasta.
Blend the rest of the oil with the vinegar and add salt, pepper and a little bit of sugar to taste.
Pour the dressing over the pasta and stir.
Sprinkle the chopped herbs over the salad.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 | ||
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Calories: 988 | ||
Calories from Fat: 491 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.6g | 73 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 129.4mg | 40 % | |
Sodium 423.9mg | 15 % | |
Potassium 699.3mg | 18 % | |
Total Carbohydrate 96.5g | 28 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 86.4g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 988
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