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Lentil Stew
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 13 hrs 5 mins
Calories:
2764
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,764 cal. | (132 %) | ||
| Protein | 106.88 g | (109 %) | ||
| Fat | 30.23 g | (26 %) | ||
| Carbohydrates | 570.77 g | (381 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 114.9 g | (383 %) |
more nutritional values
| Vitamin A | 375.29 mg | (46,911 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.87 mg | (191 %) | ||
| Vitamin B₁ | 3.09 mg | (309 %) | ||
| Vitamin B₂ | 3.58 mg | (325 %) | ||
| Niacin | 43.19 mg | (360 %) | ||
| Vitamin B₆ | 9.86 mg | (704 %) | ||
| Folate | 640.62 μg | (214 %) | ||
| Pantothenic acid | 21.18 mg | (353 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 475.48 mg | (501 %) | ||
| Potassium | 17,916.6 mg | (448 %) | ||
| Calcium | 2,583.73 mg | (258 %) | ||
| Magnesium | 1,207.73 mg | (403 %) | ||
| Iron | 45.13 mg | (301 %) | ||
| Zinc | 20.44 mg | (256 %) | ||
| Saturated fatty acids | 6.18 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
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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
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.
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