Lentil, Carrot and Potato Hot Pot
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 99.2 μg | (165 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,654 mg | (41 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups floury potatoes (peeled and diced)
- 4 large carrots (peeled and diced)
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 Tbsps olive oil
- 1 cup Red lentils (rinsed)
- 3 ½ cups low-sodium vegetable stock
- 2 cups canned, chopped Tomatoes
- 2 Tbsps Basil (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Toss together the potatoes, carrot, onion, garlic, and olive oil. Arrange in a roasting dish and sprinkle with salt and pepper.
3.
Roast for 30 minutes until starting to colour. Spoon everything from the dish into a large saucepan set over a moderate heat.
4.
Stir in the lentils and stock and cook until simmering. Stir in the chopped tomatoes, and cover the saucepan with a lid. Cook over a reduced heat for 25 - 30 minutes until the lentils are tender.
5.
Once the lentils are ready, season the stew with salt and pepper. Serve in bowls or mugs with a garnish of chopped basil on top.
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