Lentil and Tomato Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 140.1 μg | (234 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,386 mg | (35 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 can cooked Lentils (800 grams)
- 1 l Vegetable broth (Instant powdered)
- 1 can peeled Tomatoes (400 grams)
- 2 carrots
- 1 stalk Celery
- freshly ground peppers
- salt
- 1 tsp dried herbes de Provence
- 100 grams Pasta shell
- 2 Tbsps balsamic vinegar
- 100 grams Crème fraiche
Preparation steps
1.
In a large pot, heat lentils in vegetable broth. Add canned tomatoes and their juice. Crush tomatoes slightly with a fork.
2.
Peel, trim and cut carrots into thin slices. Rinse, trim and halve celery lengthwise. Cut celery crosswise into half rings. Stir carrots and celery into lentils. Season with salt, pepper and herbs de Provence.
3.
Add pasta and cook over medium heat until pasta and vegetables are al dente, about 10 minutes.
4.
Season soup with balsamic vinegar and divide among 4 soup bowls. Garnish each serving with a dollop of creme fraiche.
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