Lentil Soup with Croutons
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2062
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,062 cal. | (98 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 372 g | (248 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37 g | (123 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 122.4 μg | (204 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 416 μg | (139 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,664 mg | (42 %) | ||
| Calcium | 430 mg | (43 %) | ||
| Magnesium | 280 mg | (93 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams brown Le Puy lentils
- 2 garlic cloves
- 2 shallots
- 2 Tbsps olive oil
- 600 milliliters Vegetable broth (Instant)
- salt
- freshly ground peppers
- 1 tsp ground Cumin
- lemons (juiced)
- 8 small Baguette
- 4 Tbsps grated Gruyere
- 2 Tbsps chopped Chervil
Preparation steps
1.
Rinse lentils in a sieve under running water. Peel garlic and shallot and finely chop. Heat 1 tablespoon olive oil in a pan and sauté shallots and garlic, add lentils and broth, bring to a boil, reduce heat and simmer for 30-40 minutes, stirring occasionally, until lentils are soft and season with salt and pepper, cumin and lemon juice. Puree with an immersion blender.
2.
Place baguette slices on a baking sheet, sprinkle with cheese and bake under a preheated oven broiler, watching carefully, until cheese is melted.
3.
Distribute lentil soup to soup bowls, place 2 slices of bread on top of soup, garnish with chervil and serve.
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