Fine Vegetable Cuisine

Lentil Soup with Vegetables

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Lentil Soup with Vegetables
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
321
calories
Calories

Healthy, because

Even smarter

Nutritional values

The lentils are pure protein packages and therefore a good source of vegetable protein, especially for vegetarians. They also contain the mineral magnesium, which strengthens our nerves and the brain.

You can often buy celery, carrots and parsley together as soup greens and use them for the lentil pot with soup vegetables.

1 serving contains
(Percentage of daily recommendation)
Calorie321 cal.(15 %)
Protein20 g(20 %)
Fat8 g(7 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage16 g(53 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K121.8 μg(203 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.6 mg(43 %)
Folate142 μg(47 %)
Pantothenic acid1.6 mg(27 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium1,026 mg(26 %)
Calcium118 mg(12 %)
Magnesium115 mg(38 %)
Iron6.5 mg(43 %)
Iodine4 μg(2 %)
Zinc2.8 mg(35 %)
Saturated fatty acids4.3 g
Uric acid148 mg
Cholesterol17 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
300 grams Lentils
200 grams Celery
2 carrots
1 onion
750 milliliters Broth
2 bay leaves
2 Tbsps butter
2 Tbsps Pastry flour
salt
freshly ground peppers
2 Tbsps Wine vinegar
parsley (for garnish)
How healthy are the main ingredients?
LentilCelerycarrotonionsaltparsley

Preparation steps

1.

Rinse lentils and drain. Peel and finely dice celery, carrot and onion.

2.

In a pot, bring vegetable stock to a boil. Add vegetables, lentils and bay leaves. Cover and simmer over low heat, stirring occasionally and adding additional broth if necessary, about 35 minutes. 

3.

Melt butter in a small saucepan. Stir in flour and fry until light brown. Add a bit of the liquid from the soup and stir into flour mixture. (be careful, sauce may splatter!). Stir flour mixture into lentil soup and simmer, uncovered, until slightly thickened, about 10 minutes more. Season with salt, pepper and vinegar. Serve soup garnished with parsley.