Lentils with Carrots and Potatoes (vegan)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 128.2 μg | (214 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,608 mg | (40 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Lentils
- 1 l Vegetable broth
- 500 grams waxy potatoes
- 2 carrots
- 3 stalks Celery
- 2 onions
- 200 grams button Mushroom
- 2 Tbsps soybean oil
- 2 Tbsps soy sauce
- salt
- peppers
- 2 Tbsps chopped parsley
- 2 Tbsps scallions
Preparation steps
Soak the lentils overnight in water. In a saucepan, bring the broth to a boil. Drain the lentils, add to the broth and reduce to a simmer. Cover and cook over low heat for 15 minutes.
Peel the potatoes, cut into cubes and add to the lentils. Cover and cook until the lentils and the potatoes are tender, about 15 minutes. Drain well.
Rinse and peel the carrots and celery. Cut the carrot into cubes and slice the celery. Peel the onions and chop finely. Clean the mushrooms with a damp cloth and halve or quarter depending on size.
Heat the oil in a wok or a deep skillet and saute the onions until soft. Add the mushrooms and soy sauce and cook, stirring for 3 minutes.
Add the carrot and celery to the pan and cook another 3 minutes. Stir in the lentils and potatoes, season with salt and pepper and serve sprinkled with herbs.
