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|
|Calories from Fat: 491 (50%)|
|Amt Per Serving||% DV|
|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 %|
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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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