Lentil Soup with Macaroni
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
618
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 20.21 g | (21 %) | ||
| Fat | 22.55 g | (19 %) | ||
| Carbohydrates | 78.66 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.21 g | (21 %) |
more nutritional values
| Vitamin A | 410.42 mg | (51,303 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 0.56 mg | (5 %) | ||
| Vitamin B₁ | 0.89 mg | (89 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 7.71 mg | (64 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 247.01 μg | (82 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 3.78 μg | (8 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 41.85 mg | (44 %) | ||
| Potassium | 563.51 mg | (14 %) | ||
| Calcium | 49.03 mg | (5 %) | ||
| Magnesium | 41.69 mg | (14 %) | ||
| Iron | 5.01 mg | (33 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 14.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams tan Lentils
- 300 grams short macaroni
- 2 Tomatoes (skinned, seeded and diced)
- 100 grams Garlic sausage (finely diced)
- 1 carrot (peeled and finely diced)
- 1 stalk Celery (finely diced)
- 125 milliliters dry white wine
- 1 onion (finely chopped)
- 1 Red chili pepper (finely chopped)
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 1 tsp chopped thyme
- thyme (for garnish)
Preparation steps
1.
Rinse the lentils and soak in water overnight.
2.
Sauté onion, chile pepper, garlic sausage and pressed garlic in hot oil. Add lentils with the soaking liquid and the wine and simmer approximately 30 - 40 minutes. 10 minutes before end of cooking stir in the rest of vegetables (except tomatoes) and let cook, then stir in tomatoes, cook briefly and season with salt, pepper, chopped thyme and balsamic vinegar.
3.
Prepare macaroni according to package specifications until al dente, mix into the lentil soup and serve garnished with thyme leaves.
