Lentil Stew

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Lentil Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
2764
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,764 kcal(132 %)
Protein106.88 g(109 %)
Fat30.23 g(26 %)
Carbohydrates570.77 g(381 %)
Sugar added0 g(0 %)
Roughage114.9 g(383 %)
Vitamin A375.29 mg(46,911 %)
Vitamin D0 μg(0 %)
Vitamin E22.87 mg(191 %)
Vitamin B₁3.09 mg(309 %)
Vitamin B₂3.58 mg(325 %)
Niacin43.19 mg(360 %)
Vitamin B₆9.86 mg(704 %)
Folate640.62 μg(214 %)
Pantothenic acid21.18 mg(353 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C475.48 mg(501 %)
Potassium17,916.6 mg(448 %)
Calcium2,583.73 mg(258 %)
Magnesium1,207.73 mg(403 %)
Iron45.13 mg(301 %)
Zinc20.44 mg(256 %)
Saturated fatty acids6.18 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
350 grams Lentils
1 carrot
150 Celery root
3 Tbsps vegetable oil
1 l Vegetable broth
1 stalk Leeks
250 grams lupin flour
salt
freshly ground peppers
freshly ground cilantro
1 Tbsp lemon juice
Ingredients
thyme (for the garnish)
parsley (for the garnish)
How healthy are the main ingredients?
LentilLeekcarrotsaltthymeparsley

Preparation steps

1.

Soak the lentils overnight.

2.

Peel, rinse and cube the carrot and celery root. Saute in 1 tablespoon of hot oil for 1-2 minutes. Pour in the broth and drained lentils. Cover and simmer for about 45 minutes. Pour in broth, as needed.

3.

Rinse and cut the leek into rings. Cube the lopino. Saute the lopino and leek in the remaining oil for 1-2 minutes. Season with salt, pepper and cilantro.

4.

Season the lentils with lemon juice, salt and pepper. Pour into bowls. Top with the lopino and leek. Serve sprinkled with herbs.