Lentil Stew with Potatoes and Turkey Breast
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,682 mg | (42 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams potatoes
- 4 scallions
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 1 Tbsp Curry powder
- 250 grams Red lentils
- 400 grams turkey breasts
- salt
- freshly ground peppers
- 2 tsps Vinegar
Preparation steps
1.
Peel the potatoes and cut into cubes.
2.
Rinse and trim the scallions and cut into fine rings.
3.
Peel and chop the garlic.
4.
In a pot with 1 tablespoon butter, sauté potatoes, scallions and garlic. Add the curry and cook briefly, then pour in the broth. Simmer for about 20-25 minutes.
5.
Rinse the lentils in a sieve under running water. During the last 10 minutes of cooking, add to the pot with the potatoes.
6.
Season the turkey with salt and pepper and cook in a pan with the remaining butter for about 2-3 minutes on each side, until golden brown. Remove and cut into strips. Season with vinegar, salt, and pepper. Spoon the lentil stew into bowls and top with turkey strips. Serve garnished as desired.
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