Lentil Soup
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
779
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.4 g | (68 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 137.5 μg | (229 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,636 mg | (41 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Rinse the lentils in cold water and drain well.
2.
Rinse, peel and dice the potatoes. Peel and cube the carrots. Rinse the scallions and cut into rings. Heat the butter. Saute the potatoes, carrots and scallions. Add the lentils and pour in the broth. Add the bay leaf. Cover and simmer for about 30 minutes. Add the sliced sausage and let warm. Season with salt, pepper and vinegar. Remove the bay leaf.
3.
Cook the bacon in a lightly oiled pan and serve with the soup.
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