Lentil, Carrot and Potato Hot Pot

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Lentil, Carrot and Potato Hot Pot
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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)
Calorie377 cal.(18 %)
Protein19 g(19 %)
Fat6 g(5 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage16.4 g(55 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K99.2 μg(165 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.9 mg(64 %)
Folate168 μg(56 %)
Pantothenic acid2.1 mg(35 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52 mg(55 %)
Potassium1,654 mg(41 %)
Calcium103 mg(10 %)
Magnesium135 mg(45 %)
Iron7 mg(47 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids1 g
Uric acid132 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoTomatoolive oilgarlic cloveBasilcarrot

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.