Greek Lentil Soup
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.5 g | (65 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 135.4 μg | (226 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,330 mg | (33 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Soak lentils overnight in cold water. Peel onion and garlic. Chop onion and cut garlic into thin slices. In a large pot heat oil, add onion and garlic and sauté 1 to 2 minutes until translucent.
2.
Add lentils, bay leaf, tomato, and water to cover, if necessary. Simmer 40 to 45 minutes over medium heat, until lentils are tender. Season with salt and pepper to taste. If the soup is thick, add water as desired. Ladle into soup bowls and serve with fresh bread as desired.
