Lentil Soup

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Lentil Soup
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
412
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie412 cal.(20 %)
Protein27 g(28 %)
Fat8 g(7 %)
Carbohydrates57 g(38 %)
Sugar added2 g(8 %)
Roughage21.5 g(72 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K160.6 μg(268 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.8 mg(57 %)
Folate240 μg(80 %)
Pantothenic acid2 mg(33 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium1,382 mg(35 %)
Calcium166 mg(17 %)
Magnesium161 mg(54 %)
Iron9.2 mg(61 %)
Iodine10 μg(5 %)
Zinc4 mg(50 %)
Saturated fatty acids4.1 g
Uric acid182 mg
Cholesterol17 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams Lentils
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 bay leaf
1 tsp thyme
1 l Beef broth
2 tsps Lemon peel
1 tsp Curry powder
1 Tbsp Tomato paste
3 Tbsps balsamic vinegar
salt
freshly ground peppers
sugar
4 Tbsps Crème fraiche
1 sm slice Farmhouse bread (cut into small cubes)
How healthy are the main ingredients?
LentilTomato pastethymesaltsugar

Preparation steps

1.

 Peel and rinse soup vegetables. Julienne part of carrots and celery and set aside for garnishing. Cut the rest of vegetables into small cubes. Rinse lentils in a colander in cold water, combine wtih broth and bring to a boil. Simmer for 20 minutes. Add vegetables, bay leaf and thyme and simmer for another 20 minutes. Once lentils are tender, remove bay leaf and puree soup.

2.

Add lemon zest, curry powder and tomato paste to lentil puree, season with balsamic vinegar, salt, pepper and 1 pinch of sugar.  Pour soup into warmed bowls, top each bowl with 1 tablespoon of crème fraîche and sprinkle with bread cubes and julienned vegetables. Serve.

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