Carrots, Leeks and Lentils with Cream
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
1481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,481 cal. | (71 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 188 g | (125 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 119.7 g | (399 %) |
more nutritional values
| Vitamin A | 6.7 mg | (838 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 27.7 mg | (231 %) | ||
| Vitamin K | 2,418.1 μg | (4,030 %) | ||
| Vitamin B₁ | 4.3 mg | (430 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 48.9 mg | (408 %) | ||
| Vitamin B₆ | 13.5 mg | (964 %) | ||
| Folate | 5,244 μg | (1,748 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 107.7 μg | (239 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1,211 mg | (1,275 %) | ||
| Potassium | 14,555 mg | (364 %) | ||
| Calcium | 3,249 mg | (325 %) | ||
| Magnesium | 825 mg | (275 %) | ||
| Iron | 44.8 mg | (299 %) | ||
| Iodine | 433 μg | (217 %) | ||
| Zinc | 16.1 mg | (201 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 3,773 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 162 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Red Lentils (peeled off)
- 250 milliliters Vegetable broth
- ½ tsp White vinegar
- 2 scallions
- 80 Leeks (Only the whites)
- 100 grams carrots
- 1 garlic clove
- 2 tsps Canola oil
- ½ tsp Caraway
- 1 small dried chili pepper
- salt
- peppers (freshly ground)
- 100 grams Natural yogurt
- 50 grams Whipped cream (minimum 10% fat content)
- fresh Dill (for garnish)
Preparation steps
1.
Wash the peeled lentils and bring to a boil in 250 ml (about 1 cup) of vegetable stock. Cook about 15 minutes, adding extra broth as needed (but it should not be too thin). Stir in the vinegar.
2.
Rinse the spring onions the leeks and cut them into thin rings. Peel the carrots and chop finely. Peel the garlic finely chop. Heat the canola oil in a small pan and sauté the spring onions with leeks and carrots for 5 minutes while stirring. Add the crushed caraway seeds. Season with salt and pepper, then carefully mix in the lentils and the yogurt and cream. Pour into decorative bowls and serve garnished with freshly chopped dill and crushed chilli peppers.
