Lentil Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams Beluga lentil
- 200 grams Porcini mushroom
- 50 grams Smoked bacon
- 2 onions
- 1 garlic clove
- 2 Tbsps Ghee
- 2 Tbsps Madras curry powder
- 1 l Vegetable broth
- 1 bay leaf
- 100 milliliters Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 bay leaf (for garnish)
Preparation steps
Rinse the lentils in a colander and drain. Trim and chop the mushrooms. Cut the bacon into small cubes. Peel and finely chop the onions and the garlic.
Sauté the mushrooms and onions in the ghee until translucent. Add the garlic and the bacon and fry until lightly golden brown. Add the curry powder and sauté briefly. Mix in the lentils and cover with broth. Add the bay leaf to the soup. Bring to a boil and then simmer gently for about 30 minutes. Stir occasionally and add more broth as necessary.
Whip the cream until creamy. Remove the bay leaf from the soup along with some lentils and purée the rest until creamy. Add the whipped cream and the remaining lentils and loosely mix in.
Season with lemon juice, salt and pepper. Serve garnished with a fresh bay leaf.
Suggestion: Serve with breadsticks.
