Hearty Lentil Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18 g | (60 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 136 μg | (227 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,551 mg | (39 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams brown Lentils
- 150 grams Celery root
- 500 grams waxy potatoes
- 2 carrots
- 1 onion
- 800 milliliters Beef broth
- 1 bay leaf
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps Wine vinegar
- 60 grams Smoked bacon
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the lentils in a colander and drain. Scrub and peel celery root, potatoes and carrots. Peel onions. Cut the potatoes into large pieces and dice the rest of the vegetables very small.
Bring the broth to a boil in a pot. Add vegetables, drained lentils and bay leaf, cover and simmer over low heat for about 40 minutes Stir occasionally and some broth if needed.
Melt the butter in a small saucepan, stir in the flour and sauté until dark brown. Ladle some cooking water purchases from the lentils and stir into the roux (be careful of splashes!). Stir roux into the lentil stew and let simmer uncovered for another 10 minutes so that the stew thickens slightly. Stir occasionally and if needed, add some broth. Add salt, pepper and vinegar to taste and remove the bay leaf.
Fry bacon until golden brown a nonstick frying pan. Sprinkle over the soup before serving garnished with the parsley.
