Lentil Soup with Salmon
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(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Red Lentils
- 1250 milliliters Vegetable broth
- 1 Tbsp Mustard
- 200 grams pickled Salmon
- 1 bunch Dill
Preparation steps
1.
Soak the lentils overnight in cold water and drain the next day through a sieve. Bring the broth to a boil with the lentils. Cover and cook over medium heat for 20 minutes. Mix well with a blender. Season to taste with the mustard.
2.
Cut the salmon into thin strips. Rinse the dill, shake dry and cut into small bunches.
3.
Pour the soup into soup plates and serve with the salmon, garnished with dill.
