Lentil Stew with Bacon and Chestnuts
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 17.9 g | (60 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 104 μg | (173 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,287 mg | (32 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Celery (with leaves)
- 2 carrots
- 1 onion
- 1 garlic clove
- 200 grams Chestnuts (jarred)
- 250 grams brown Lentils
- 100 grams diced Bacon
- 1 l Beef broth
- 1 bay leaf
- ½ tsp dried Sage
- balsamic vinegar (to taste)
- salt
- freshly ground peppers
- sugar
- For garnish
- fresh Sage
Preparation steps
1.
Rinse, peel and cut the celery and carrots into small cubes. Rinse the celery leaves, shake dry and set aside. Peel the onion and garlic and cut into small, fine cubes. Drain the chestnuts and cut into small pieces.
2.
Rinse the lentils in a colander with cold water and drain. Saute the bacon in a pan until crispy. Add the onion, garlic, carrots and celery. Add the chestnuts, sauté briefly, mix in the lentils and pour in the broth. Add the bay leaf and sage to the soup and simmer for about 40 minutes.
3.
Season with balsamic vinegar, salt, pepper and 1 pinch of sugar. To serve, spoon the soup into warmed bowls and garnish with sage leaves and celery leaves.
