Smarter Home Cooking

Lentil Vegetable Stew

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Lentil Vegetable Stew

Lentil Vegetable Stew - Healthy, Filling and Flavorful

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
500
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie500 cal.(24 %)
Protein19 g(19 %)
Fat31 g(27 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage12.8 g(43 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K106.9 μg(178 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.8 mg(57 %)
Folate167 μg(56 %)
Pantothenic acid1.5 mg(25 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C32 mg(34 %)
Potassium1,159 mg(29 %)
Calcium138 mg(14 %)
Magnesium106 mg(35 %)
Iron6.4 mg(43 %)
Iodine11 μg(6 %)
Zinc2.6 mg(33 %)
Saturated fatty acids11.4 g
Uric acid193 mg
Cholesterol17 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 carrots
200 grams waxy potatoes
2 stalks Celery
1 stalk Leeks
2 garlic cloves
2 Tbsps vegetable oil
1 l Vegetable broth
200 grams Lentils
5 sprigs thyme
150 grams Pancetta
2 Tbsps balsamic vinegar
salt
freshly ground peppers
thyme (for garnish)
How healthy are the main ingredients?
LeekpotatoLentilCelerythymecarrot

Preparation steps

1.

Peel carrots and potatoes and dice finely. Rinse celery, true and cut into thin slices. Rinse leeks, trim and chop. Peel garlic and chop finely. Heat 1 tablespoon oil in a pot and saute carrots, potatoes, celery, leeks and garlic together until soft. Add broth and boil. Add lentils. Rinse thyme, shake dry and tie into a bouquet with kitchen twine. Add thyme to the pot and let simmer for about 30 minutes. Stir occasionally and add broth as needed.

2.

Cut pancetta into small cubes and fry in a pan with remaining oil until crispy. Remove from the pan and set on paper towels to drain.

3.

Remove thyme from the pot and season with vinegar, salt and pepper. Serve in bowls and serve garnished with pancetta and thyme.