Lentil Soup with Bacon and Croutons

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Lentil Soup with Bacon and Croutons
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
575
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie575 cal.(27 %)
Protein29 g(30 %)
Fat22 g(19 %)
Carbohydrates64 g(43 %)
Sugar added2 g(8 %)
Roughage21.8 g(73 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.5 mg(21 %)
Vitamin K177.3 μg(296 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin9 mg(75 %)
Vitamin B₆0.8 mg(57 %)
Folate246 μg(82 %)
Pantothenic acid2.1 mg(35 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28 mg(29 %)
Potassium1,414 mg(35 %)
Calcium179 mg(18 %)
Magnesium167 mg(56 %)
Iron9.4 mg(63 %)
Iodine9 μg(5 %)
Zinc4.1 mg(51 %)
Saturated fatty acids10.4 g
Uric acid191 mg
Cholesterol26 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
400 grams brown Lentils
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 bay leaf
1 tsp dried thyme
1 ½ liters Beef broth
2 Tbsps finely chopped parsley
60 grams streaky Bacon
2 slices white bread
2 Tbsps butter
2 tsps grated Lemon peel
1 Tbsp Tomato paste
3 Tbsps balsamic vinegar
salt
freshly ground peppers
sugar
1 small chili pepper
How healthy are the main ingredients?
Lentilwhite breadTomato pasteparsleythymesalt

Preparation steps

1.

Peel and rinse the soup vegetables and chop into small cubes.

Rinse the lentils in a colander in cold water, bring to a boil in the broth and then simmer for 20 minutes. Add the soup vegetables, the bay leaf and the thyme and simmer for another 20 minutes.

Once the lentils are tender, remove about 1 scoop of them and set aside. Then remove the bay leaf and purée the rest.

2.

Cut the bacon into thin strips and fry slowly in some butter. Remove from the pan and set aside.

3.

Remove the crusts from the bread, cut into small cubes and fry until golden brown in the bacon fat. Remove and set aside.

4.

Rinse and trim the chile pepper and cut into rings.

5.

Add the lemon zest and tomato paste to the lentil purée along with the remaining lentils. Cover and simmer. Season with balsamic vinegar, salt, pepper and 1 pinch of sugar.

To serve, pour the soup into warmed bowls and serve showered with bacon, croutons and chile rings.