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Lentil soup with cabbage, rice and cheese
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
ready in 3 hrs 50 mins
Calories:
445
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 83 μg | (138 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 150 grams small, brown Lentils
- 400 grams Savoy cabbage
- 1 carrot
- 1 onion
- 1 pc Celery root (approximately 50 grams)
- 4 Tbsps olive oil
- 2 Beefsteak tomato
- 1 ½ liters Beef broth
- 100 grams Arborio rice
- salt
- freshly ground peppers
- 30 grams freshly grated Parmesan
- 2 Tbsps butter
Preparation steps
1.
Soak lentils in water for about 3 hours.
2.
Rinse cabbage and remove hard stalk, chop coarsely. Peel carrot, onion and celery, chop finely. Rinse and halve tomatoes, remove seeds and dice coarsely. Heat olive oil in a saucepan, saute carrot, onion and celery for a few minutes. Add cabbage and saute for 3-4 minutes.
3.
Add broth and drained lentils, mix well. Add tomatoes and simmer for about 15 minutes. Add rice and simmer for another 15 minutes or until rice is cooked.
4.
Season soup with salt and pepper and stir in butter. Pour into bowls and sprinkle with Parmesan. Serve.
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