Lentil Soup with Bacon and Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 21.8 g | (73 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 177.3 μg | (296 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
Cut the bacon into thin strips and fry slowly in some butter. Remove from the pan and set aside.
Remove the crusts from the bread, cut into small cubes and fry until golden brown in the bacon fat. Remove and set aside.
Rinse and trim the chile pepper and cut into rings.
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.
