Lentil Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.1 g | (70 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 151.9 μg | (253 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,298 mg | (32 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Celery root
- 2 carrots
- 1 onion
- 1 garlic clove
- 2 Tbsps sesame oil
- 1 tsp freshly grated ginger
- 1 Tbsp Curry powder
- 400 grams red Lentils
- 1 l Vegetable broth
- 1 scallion
- 1 Tbsp Lime juice
- salt
- cayenne pepper
- 2 Tbsps grated Emmentaler cheese
- 1 Tbsp scallions
Preparation steps
1.
Peel and rinse celery and the carrots. Plane the celery into thin slices, cut the carrots into 1 cm (approximately 1/2-inch) thick slices. Peel onion and garlic and finely dice. Cook until soft in a pan in hot oil. Then add ginger, carrots and celery and fry briefly. Sprinkle with the curry powder and add broth.
2.
Add lentils and simmer, stirring occasionally, 15-20 minutes. As needed, add more broth. Trim scallion, rinse and cut into very thin rings. Season the soup with lime juice, salt and cayenne pepper. Divide between bowls and serve garnished with the cheese, scallion and chives.
