Recipes
Lentil and Zucchini Spread
A vegetable spread that should not be left only to vegetarians. Zucchini and lentils paired together are a genuine discovery even to the most serious cuisine explorers.
| Preparation time | 1 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 219 kcal / 915 kJ |
| Table of nutritive values | |
Ingredients
 | 6 |
|---|---|
| 100 g | lentils |
| 500 g | zucchini |
| 2 teaspoons | Vegeta |
| 2 cloves | garlic |
| 100 ml | olive oil |
| 1 | lemon |
| 1 string | chives |
| salt | |
| pepper |
Preparation
- Cook lentils in mildly salted water and drain.
- Wash zucchinis, slice and simmer briefly in 2 tablespoons of olive oil. When almost done, mix in chopped garlic and cool down but leave warm.
- Blend lentils and zucchini in electric blender and gradually, continuously stirring add olive oil and lemon juice. Finally mix in chopped chives, add salt and pepper.
Serving
Cold the spread down well and serve with toast and spicy cheese.
Advice
Add spices such as hot pepper or ginger to the spread, as desired.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 7,24 | - | - |
| Total carbohydrates | g | 14,58 | - | - |
| Total fat | g | 15,81 | - | - |
| Diet fibres | g | 6,34 | - | - |
| Cholesterol | mg | 0,00 | - | - |
| Vitamin A | IU | 462,99 | 12 | 9 |
| Niacin | mg | 2,12 | 15 | 11 |
| Vitamin C | mg | 37,56 | 50 | 42 |
| Vitamin E | IU | 3,20 | 15 | 15 |
| Magnesium | mg | 47,09 | 16 | 12 |
| Phosphor | mg | 158,73 | 20 | 20 |
| Potassium | mg | 571,91 | 15 | 15 |
| Sodium | g | 0,13 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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