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Lentil Soup with Shrimp
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
443
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 205 mg | (68 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 red onion
- 1 garlic clove
- 20 grams ginger
- 2 red chili peppers
- 4 Tbsps Peanut oil
- 1 Tbsp red Curry paste
- 500 milliliters fish stock
- 500 milliliters Vegetable broth
- 200 grams red Lentils
- salt
- peppers
- light soy sauce
- 12 shrimp (peeled and deveined, tail segment intact)
- 2 Tbsps Lime juice
- Asian Fresh herbs (for garnish, such as cilantro)
Preparation steps
1.
Peel onion, garlic and ginger and chop finely. Rinse chile peppers, trim, remove seeds and chop. Heat 2 tablespoons oil in a frying pan or a wok and fry the curry paste for 1-2 minutes. Add onion, garlic, ginger and chile peppers and cook briefly. Add fish stock, broth and lentils and simmer until al dente, about 10 minutes. Season the soup with salt, pepper and soy sauce.
2.
Rinse the shrimp and pat dry. Drizzle with lime juice and brown in remaining oil for 2-3 minutes. Pour the soup into bowls and serve garnished with shrimp and herbs.
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