Lentil Soup with Spinach and Cheese Gratin Baguette
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,238 cal. | (59 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 206 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.6 g | (92 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 308.2 μg | (514 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 382 μg | (127 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,632 mg | (41 %) | ||
| Calcium | 390 mg | (39 %) | ||
| Magnesium | 237 mg | (79 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Lentils
- 3 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 200 grams fresh Spinach
- 4 Baguette
- 100 grams Camembert
Preparation steps
1.
Rinse lentils, drain and soak overnight in water. Blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Halve and remove seeds and cut into bite-sized pieces. Peel onion and garlic, chop finely. Heat oil in a pan and saute onion and garlic until translucent. Drain lentils and add to onion mixture. Add tomatoes and broth. Season with salt and pepper and simmer on meduim heat for about 40 minutes.
2.
Rinse and spin dry spinach, chop coarsely. Add to soup 10 minutes before the end of cooking. Cut cheese into slices and top bread slices with it. Toast under hot broiler until golden, watching carefully. Season soup again and pour into bowls, top each bowl with baguette slice and serve.
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