Carrot Soup with Lentils
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 71.4 μg | (119 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams yellow Lentils
- 300 grams carrots
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth (or more if needed to adjust thickness)
- 4 sprigs cilantro
- salt
- freshly ground peppers
- ½ tsp ground cilantro
Preparation steps
1.
Soak the lentils in water overnight. The next day, peel the carrots and cut into small cubes. Peel the shallot and garlic and chop finely. Heat the oil in a pot and sauté until translucent. Add the carrot and drained lentils and sauté briefly. Add the broth.
2.
Simmer the soup over medium heat for 25 to 30 minutes. Puree the soup. Rinse the cilantro, pat dry, and pluck the leaves. Season the soup with salt, pepper and coriander to taste. Ladle into preheated bowls and serve garnished with cilantro leaves.
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