Lentil Soup with Sausage
(2 votes)
(2 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
655
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.5 g | (65 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 159 μg | (265 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,858 mg | (46 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse lentils and drain. Peel and rinse celery, potatoes, carrot and onion, cut into small cubes.
2.
Bring vegetable stock to a boil. Add diced vegetables, drained lentils and bay leaf and simmer, covered, for about 30 minutes on low heat. Stir occasionally and add more broth if needed.
3.
Melt butter in a small saucepan, add flour and cook until light brown. Add cooking broth from the soup to make roux (be careful, might splash). Add roux to soup. Add sausage and simmer for 10-15 minutes more or until soup thickens. Stir occasionally. Add more broth if needed. Just before serving, cut sausage into small pieces.
4.
Season with with salt, pepper and vinegar. Serve.
