Lentil Soup with Frankfurters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.1 g | (54 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 139.8 μg | (233 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,318 mg | (33 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Lentils
- 200 grams Celery
- 2 carrots
- 1 onion
- 2 bay leaves
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps Wine vinegar
- 8 frankfurters
- parsley (for garnish)
Preparation steps
Soak lentils overnight. Peel the celery, carrots and onion and dice into small cubes. Bring approximately 700 ml (approximately 3 cups) of water to a boil in a pot. Add diced vegetables, drained lentils and bay leaves. Cover and simmer over low heat for about 30 minutes, stirring occasionally. As needed, pour in water. Melt the butter in a small saucepan, stir in the flour and sauté until light brown.
Stir in a little of the cooking water purchases from the lentils into the roux (being careful to avoid splashes). Stir the thinned roux into the lentils and simmer, uncovered, until the soup thickens slightly, about 10 minutes more. Season with salt, pepper and vinegar to taste, add the frankfurters and heat through, about 5 minutes. Serve garnished with parsley.
