Lentil Stew with Sausages
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
373
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 16.85 g | (17 %) | ||
| Fat | 20.64 g | (18 %) | ||
| Carbohydrates | 32.77 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.31 g | (34 %) |
more nutritional values
| Vitamin A | 787.53 mg | (98,441 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 2.39 mg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.61 mg | (38 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 184.24 μg | (61 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 5.44 μg | (12 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 26.38 mg | (28 %) | ||
| Potassium | 731.05 mg | (18 %) | ||
| Calcium | 66.45 mg | (7 %) | ||
| Magnesium | 52.31 mg | (17 %) | ||
| Iron | 4.45 mg | (30 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.89 mg | (24 %) | ||
| Saturated fatty acids | 4.97 g | |||
| Cholesterol | 18.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Lentils
- 2 carrots
- 2 garlic cloves
- 1 onion
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 750 milliliters Beef broth
- 400 grams chopped Tomatoes (canned)
- 1 bay leaf
- 8 small Sausage
- 1 Tbsp lemon juice
- salt
- Chili powder
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse lentils in a colander and drain well. Peel carrots, garlic, and onion. Halve carrots lengthwise and cut into pieces, cut onion into thin slices, and finely chop garlic.
2.
In a pot, sauté onion and garlic in 1 tablespoon hot oil until translucent. Stir in tomato paste and sauté briefly. Add broth, carrots, lentils, tomatoes and bay leaf. Simmer over low heat, stirring occasionally and adding additional broth if needed, about 40 minutes.
3.
In a pan, cook sausages in remaining oil until golden-brown, 4-5 minutes. Add sausages to soup, remove bay leaf and season with lemon juice, salt, and chili powder. Divide among shallow bowls and serve sprinkled with parsley.
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