Lentil Vegetable Stew
Lentil Vegetable Stew - Healthy, Filling and Flavorful
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 106.9 μg | (178 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 carrots
- 200 grams waxy potatoes
- 2 stalks Celery
- 1 stalk Leeks
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- 200 grams Lentils
- 5 sprigs thyme
- 150 grams Pancetta
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
Peel carrots and potatoes and dice finely. Rinse celery, true and cut into thin slices. Rinse leeks, trim and chop. Peel garlic and chop finely. Heat 1 tablespoon oil in a pot and saute carrots, potatoes, celery, leeks and garlic together until soft. Add broth and boil. Add lentils. Rinse thyme, shake dry and tie into a bouquet with kitchen twine. Add thyme to the pot and let simmer for about 30 minutes. Stir occasionally and add broth as needed.
Cut pancetta into small cubes and fry in a pan with remaining oil until crispy. Remove from the pan and set on paper towels to drain.
Remove thyme from the pot and season with vinegar, salt and pepper. Serve in bowls and serve garnished with pancetta and thyme.
