Curried Lentil Soup

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Curried Lentil Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
686
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie686 cal.(33 %)
Protein52 g(53 %)
Fat11 g(9 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage41.4 g(138 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin K338.9 μg(565 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.7 mg(64 %)
Niacin16 mg(133 %)
Vitamin B₆1.6 mg(114 %)
Folate473 μg(158 %)
Pantothenic acid3.8 mg(63 %)
Biotin24.6 μg(55 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium2,583 mg(65 %)
Calcium300 mg(30 %)
Magnesium310 mg(103 %)
Iron17.7 mg(118 %)
Iodine15 μg(8 %)
Zinc7.7 mg(96 %)
Saturated fatty acids4.8 g
Uric acid357 mg
Cholesterol17 mg
Complete sugar12 g

Ingredients

for
2
Ingredients
400 grams red Lentils
1 bunch Soup vegetables (each about 400 g)
1 Tbsp butter
2 tsps Curry powder
1 ½ liters Vegetable broth
salt (and cayenne pepper)
½ bunch cilantro
How healthy are the main ingredients?
Lentilsalt

Preparation steps

1.

Rinse the soup vegetables and cut into strips. Heat the butter in a pot. Add the curry and stir until fragrant. Add the vegetable stock and bring to a boil. Simmer for 3 minutes. 

2.

Rinse the lentils. Add to the pot and cook until tender, about 8-10 minutes.

3.

Remove 1/3 of the lentil mixture and place in a blender to puree. Return the lentil puree the pot and season with salt and cayenne pepper to taste.

4.

Rinse the cilantro, shake dry, pluck leaves and finely chop. Stir into the soup before serving.