Lentil Stew
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
549
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 117.8 μg | (196 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Lentils
- 1 l Vegetable broth
- 1 Leek
- 1 carrot
- ¼ Celery
- 100 grams Sausage (such as Lyon, Regensburg)
- 100 grams Bacon (sliced)
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps Red wine vinegar
- parsley (for garnish)
Preparation steps
1.
Bring 0.8 liters (approximately 3.5 cups) of vegetable broth and the lentils to a boil. Simmer for about 20 minutes.
2.
Rinse the leek and cut into thin slices.
3.
Peel and cube the celery and carrot.
4.
Pour all the vegetables into the broth. Simmer for another 15 minutes.
5.
Heat the butter in a pot and sprinkle in the flour. Saute briefly. Pour in the remaining broth and stir into the soup until it binds. Add the sausage slices. Season with salt, pepper and vinegar.
6.
Fry the bacon in a dry pan and drain on paper towels. Sprinkle the soup with the parsley. Serve the soup and bacon immediately.
