Pancetta Lentil Soup

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Pancetta Lentil Soup
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 5 min.
Ready in
Calories:
445
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein22 g(22 %)
Fat23 g(20 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage17.5 g(58 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K125.7 μg(210 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.7 mg(50 %)
Folate186 μg(62 %)
Pantothenic acid1.7 mg(28 %)
Biotin11 μg(24 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17 mg(18 %)
Potassium1,177 mg(29 %)
Calcium133 mg(13 %)
Magnesium121 mg(40 %)
Iron7 mg(47 %)
Iodine5 μg(3 %)
Zinc3.4 mg(43 %)
Saturated fatty acids7.9 g
Uric acid159 mg
Cholesterol12 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
300 grams tan Lentils
2 carrots
250 grams Celery root
4 scallions
100 grams smoked Pancetta
2 Tbsps vegetable oil
800 milliliters Vegetable broth
2 fresh bay leaves
1 Tbsp Wine vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
Lentilcarrotsalt

Preparation steps

1.

Soak the lentils in water overnight.

2.

Peel the carrots and celery root. Dice the carrots and slice the celery root. Rinse the scallions and cut into rings.

3.

Dice the pancetta and cook briefly in hot oil. Add the drained lentils and pour in the broth. Add the vegetables and bay leaves. Simmer for about 40 minutes, stirring occasionally. Add broth, as needed.

4.

Season with vinegar, salt and pepper. Serve immediately.

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