Hearty Lentil Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
986
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.3 g | (91 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 218.3 μg | (364 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 307 μg | (102 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,996 mg | (50 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Lentils
- 1 stalk Leeks
- 2 carrots
- ½ Celery
- 1 onion
- 200 grams diced Bacon
- 200 grams sliced Bologna sausage
- 1 small Parsnip
- 1 l Vegetable broth
- 1 bay leaf
- 1 sprig thyme
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 2 Tbsps Vinegar
Preparation steps
1.
Rinse the lentils in cold water and drain well. Rinse the leek and cut into slices. Peel and finely chop the onion. Rinse and dice the carrots, celery and parsnip.
2.
Heat the oil. Saute the onions and bacon until soft. Add the carrots, parsnip, celery and spices. Add the lentils and saute briefly. Pour in the vegetable broth. Simmer for about 40 minutes. 5 minutes before the end of cooking, add the sausage slices. Season the soup with salt and pepper. Serve drizzled with vinegar.
