Creamy Lentil Soup with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 71.8 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 100 grams Beluga lentil
- 500 grams Parsnips
- 1 large onion
- 30 grams butter
- 125 milliliters dry white wine
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 handful Baby spinach
- 4 slices Bacon
- 1 tsp vegetable oil
- 1 Tbsp honey
Preparation steps
Soak lentils in a bowl of water overnight. The next day, drain lentils and rinse with cold water. In a pot, combine lentils and water to cover. Bring to a boil and cook about 8 minutes. Then drain and rinse with cold water. Peel parsley root and cut into chunks. Peel and chop onion. In a pan, fry parsley root and onion in melted butter. Deglaze with wine and cook until slightly reduced. Add broth and 100 ml (approximately 1/2 cup) cream. Season with a little salt and pepper and simmer, uncovered, 20-25 minutes. Rinse spinach and shake dry. Puree soup until smooth, then return lentils to pot and cook until warmed through. In a frying pan, fry bacon in hot oil until crisp. Drizzle bacon with honey. Whip remaining cream until stiff and fold into soup, along with spinach. Ladle soup into bowls and top with bacon and honey.
