Hearty Lentil Soup
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.9 g | (56 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 147.9 μg | (247 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,332 mg | (33 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams brown Lentils
- 2 carrots
- 2 waxy potatoes
- 1 stalk Celery
- 1 stalk Leeks
- 1 onion
- 100 grams ham
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- 1 Tbsp Wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse lentils in a colander and drain. Peel and rinse carrots, potatoes and celery. Cut into small pieces or slices. Rinse and dry leek, cut into rings. Peel onion and chop finely.
2.
Cut ham into cubes. Heat oil in a pan and cook ham and onion until soft. Add lentils and broth.
3.
Add the rest of prepared vegetables and bay leaf, simmer for about 40 minutes on low heat, stirring occasionally. Add more broth if needed.
4.
Remove bay leaf and season soup with vinegar, salt and pepper. Sprinkle with parsley and serve.
