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Lentil Bisque

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Lentil Bisque
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
432
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein11.62 g(12 %)
Fat28.43 g(25 %)
Carbohydrates35.51 g(24 %)
Sugar added0 g(0 %)
Roughage5.75 g(19 %)
Vitamin A1,116.25 mg(139,531 %)
Vitamin D2.62 μg(13 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.31 mg(28 %)
Vitamin B₆0.3 mg(25 %)
Folate90.02 μg(30 %)
Pantothenic acid1.32 mg(22 %)
Biotin4.78 μg(11 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C12.87 mg(14 %)
Potassium735.91 mg(18 %)
Calcium240.95 mg(24 %)
Magnesium50.13 mg(17 %)
Iron1.77 mg(12 %)
Iodine41.83 μg(21 %)
Zinc1.35 mg(19 %)
Saturated fatty acids17.62 g
Cholesterol83.37 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
3 tablespoons
1
carrot (thinly sliced)
1
onion (thinly sliced)
1 stick
Celery (thinly sliced)
1
Sweet potato (finely diced)
1
potato (finely diced)
cup
red Split lentil (rinsed)
2 ½ cups
1.333 cups
1 pinch
grated Nutmeg
cup
cream (35% fat)
To garnish
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Preparation

Preparation steps

Step 1/5
Heat the butter in a large pan and cook the vegetables gently for about 10 minutes, until softened but not browned.
Step 2/5
Add the lentils, milk and stock and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Remove from the heat and allow to cool slightly.
Step 3/5
Puree in batches in a blender or food processor until smooth.
Step 4/5
Return to the pan and add the nutmeg, salt and pepper to taste. Reheat gently, then stir in the cream until blended.
Step 5/5
Ladle into serving bowls and garnish with pink peppercorns.

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