Lentil and Bacon Soup

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Lentil and Bacon Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein11.8 g(12 %)
Fat20.86 g(18 %)
Carbohydrates31.24 g(21 %)
Sugar added0 g(0 %)
Roughage9.01 g(30 %)
Vitamin A706.13 mg(88,266 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.17 mg(15 %)
Niacin3.57 mg(30 %)
Vitamin B₆0.28 mg(20 %)
Folate149.34 μg(50 %)
Pantothenic acid0.77 mg(13 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C13.26 mg(14 %)
Potassium568.49 mg(14 %)
Calcium87.8 mg(9 %)
Magnesium43.63 mg(15 %)
Iron4.57 mg(30 %)
Iodine0.3 μg(0 %)
Zinc1.47 mg(18 %)
Saturated fatty acids5.89 g
Cholesterol17.86 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 ½ ounces
smoked Pork belly (diced)
2 tablespoons
1 ½ cups
Brown Lentils
3 ½ cups
2
carrots (halved lengthways and sliced)
9 ounces
Celeriac (peeled and diced)
4
scallions (sliced)
2
1 tablespoon

Preparation steps

1.
Soften the lentils in water overnight and drain before cooking,
2.
Fry the pork in hot oil, then add the lentils and the stock.
3.
Add the vegetables and the bay leaves and simmer for around 40 minutes, stirring occasionally. If necessary, add some more stock.
4.
Season to taste with a dash of vinegar, salt and ground black pepper. Serve immediately.