Lentil and Dumpling Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,275 cal. | (61 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 154 g | (103 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 207.4 μg | (346 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 330 μg | (110 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 35.3 μg | (78 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,093 mg | (52 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 231 mg | (77 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dumplings
- 500 grams Pastry flour
- salt
- 4 eggs
Preparation steps
For the dumplings: Combing flour, eggs, 1 teaspoon salt and about 125 ml (approximately 1/2 cup) of lukewarm water. knead into a dough. Let rest 30 minutes.
For the lentils: Rinse lentils with cold water, drain. Peel and dice carrots and parsnips. Rinse leeks and slice into rings. Peel and mince onions. Heat butter in a saucepan and cook onions. Add carrots, parsnips and leeks and cook, stirring constantly. Add lentils and briefly sauté, stirring constantly. Add twice the amount of water, 1-2 teaspoon salt and bring to a boil. Reduce the heat, cover and simmer for 30-40 minutes over low heat, until lentils are soft. Add bacon 10 minutes before the end of cooking. Remove lentils from heat and season with salt, pepper, nutmeg and vinegar. Stir in parsley.
In the meantime, warm sausages in hot, not boiling, water.
Boil a large pot salted water (about 2 liters or 8.5 cups). Shape dough into dumplings and cook in water. Remove with a slotted spoon and drain well.
Repeat the process until all dough is cooked. Put dumplings in a 50°C (approximately 120°F) to keep warm. Ladle lentils into bowls, add noodles and wiener and serve immediately.
