Lentil Stew

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Lentil Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
502
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie502 kcal(24 %)
Protein31.33 g(32 %)
Fat10.87 g(9 %)
Carbohydrates70.25 g(47 %)
Sugar added0 g(0 %)
Roughage22.26 g(74 %)
Vitamin A2,054.37 mg(256,796 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.21 mg(19 %)
Niacin5.56 mg(46 %)
Vitamin B₆0.5 mg(36 %)
Folate402.55 μg(134 %)
Pantothenic acid1.69 mg(28 %)
Biotin0.38 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.66 mg(31 %)
Potassium1,063.79 mg(27 %)
Calcium138.36 mg(14 %)
Magnesium100 mg(33 %)
Iron8.02 mg(53 %)
Zinc2.98 mg(37 %)
Saturated fatty acids3.64 g
Cholesterol27.78 mg

Ingredients

for
4
Ingredients
800 grams brown Lentils
1 Savoy cabbage
6 carrots
150 grams Pearl onion
100 grams Smoked bacon
1 small Parsnip
200 grams Celery root
1 l water
1 bay leaf
1 sprig thyme
salt
peppers
vegetable oil
How healthy are the main ingredients?
LentilthymeSavoy cabbagecarrotParsnipsalt

Preparation steps

1.

Rinse the lentils in cold water and drain well. Rinse the cabbage and cut into strips. Peel and halve the onions. Rinse, peel and cut the carrots with a crinkle-cut knife.

2.

Peel and finely dice the parsnip and celery root. Heat the oil in a saucepan. Saute the onions. Add the carrots, parsnip, celery root and the spices. Add the lentils and saute briefly.

3.

Add the bacon in the pan. Pour in the water and the cabbage. Simmer over medium heat for about 1 hour. Remove the bacon and season the soup with salt, pepper and vinegar (if desired). Serve hot.