Fruity Curry Lentil Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Lentils
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps Curry powder
- 1 l Vegetable broth (from a jar)
- 1 Russet apple
- 2 Tbsps lemon juice
- 50 grams Crème fraiche
- 1 bunch parsley
Preparation steps
1.
Peel and chop the onion. Saute the onion in hot oil until translucent. Add the lentils. Saute for about 1 minute, stirring constantly. Sprinkle with the curry powder and pour in the broth. Simmer over low heat for about 45 minutes.
2.
Rinse the apple, quarter, remove the seeds and finely chop. Add the apple, lemon juice and creme fraiche to the soup. Bring to a boil. Season with salt and pepper. Rinse the parsley, chop finely and sprinkle over the soup. Serve immediately.
