Lentils with Carrots and Potatoes (vegan)

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Lentils with Carrots and Potatoes (vegan)
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
311
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie311 kcal(15 %)
Protein13.83 g(14 %)
Fat7.38 g(6 %)
Carbohydrates53.67 g(36 %)
Sugar added0 g(0 %)
Roughage10.87 g(36 %)
Vitamin A705.3 mg(88,163 %)
Vitamin D0 μg(0 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.11 mg(10 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.39 mg(28 %)
Folate161.14 μg(54 %)
Pantothenic acid0.57 mg(10 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.78 mg(40 %)
Potassium1,036.05 mg(26 %)
Calcium70.46 mg(7 %)
Magnesium54.46 mg(18 %)
Iron3.62 mg(24 %)
Iodine1.5 μg(1 %)
Zinc1.23 mg(15 %)
Saturated fatty acids1.08 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
1 liter
500 grams
2
3 stalks
2
200 grams
2 tablespoons
2 tablespoons
2 tablespoons
chopped Parsley
2 tablespoons

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.