Hearty Lentil Stew

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Hearty Lentil Stew
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
437
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie437 cal.(21 %)
Protein26 g(27 %)
Fat9 g(8 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage18 g(60 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.7 mg(14 %)
Vitamin K136 μg(227 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.9 mg(64 %)
Folate188 μg(63 %)
Pantothenic acid2.1 mg(35 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C39 mg(41 %)
Potassium1,551 mg(39 %)
Calcium115 mg(12 %)
Magnesium148 mg(49 %)
Iron7.9 mg(53 %)
Iodine9 μg(5 %)
Zinc3.8 mg(48 %)
Saturated fatty acids4.8 g
Uric acid169 mg
Cholesterol27 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoLentilparsleycarrotonionsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Fry bacon until golden brown a nonstick frying pan. Sprinkle over the soup before serving garnished with the parsley.

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