Carrot Soup with Lentils

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Carrot Soup with Lentils
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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)
Calorie180 cal.(9 %)
Protein10 g(10 %)
Fat6 g(5 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K71.4 μg(119 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.4 mg(29 %)
Folate81 μg(27 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10 mg(11 %)
Potassium632 mg(16 %)
Calcium59 mg(6 %)
Magnesium61 mg(20 %)
Iron3.5 mg(23 %)
Iodine3 μg(2 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.7 g
Uric acid67 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
carrotLentilshallotgarlic clovesalt

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.