Beef Stew with Lentils
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
706
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 38.9 g | (130 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 263.9 μg | (440 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 417 μg | (139 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,675 mg | (67 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 290 mg | (97 %) | ||
| Iron | 16.7 mg | (111 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Lentils (brown)
- 250 grams Beef (such as goulash)
- 2 onions
- 4 carrots
- 200 grams Celery root
- 1 small Parsnip
- 1 stalk Leeks
- 1 l water
- 1 bay leaf
- 1 sprig thyme
- 1 can Kidney beans
- ½ bunch parsley
- salt
- peppers
- 2 Tbsps Red wine vinegar
- Mustard
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse the lentils in cold water and drain. Cut the meat into cubes. Rinse and peel the vegetables. Cut the carrots into slices. Cut the celery into cubes and the celery root into very small cubes. Chop the onions. Cook the diced meat in hot oil, add the onions and cook until soft. Add the vegetables with the lentils and add the beef. Pour in the water and boil. Rinse the herbs, shake dry and chop. Simmer on low heat for about 1 hour.
2.
Before serving, vigorously season with salt, pepper, red wine vinegar and mustard.
