Potato Soup with Lentils

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Potato Soup with Lentils
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
308
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein11.24 g(11 %)
Fat15.22 g(13 %)
Carbohydrates37.62 g(25 %)
Sugar added0 g(0 %)
Roughage7.78 g(26 %)
Vitamin A12.53 mg(1,566 %)
Vitamin D0 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.31 mg(22 %)
Folate137.27 μg(46 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21.36 mg(22 %)
Potassium826.43 mg(21 %)
Calcium38.55 mg(4 %)
Magnesium71.24 mg(24 %)
Iron3.67 mg(24 %)
Zinc1.63 mg(20 %)
Saturated fatty acids2.33 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
1
400 grams
white Potatoes
1
1 teaspoon
freshly grated Ginger root
3 tablespoons
1 teaspoon
800 milliliters
40 grams
1 splash
1 tablespoon
freshly chopped Parsley

Preparation steps

1.

Rinse the lentils hot water and drain in a colander. Rinse, trim and cut the celery into small cubes. Rinse the potatoes and cut them into pieces. Peel garlic and finely chop. Sauté garlic for 1-2 minutes until translucent with the celery and ginger in 2 tablespoons of hot oil. Sprinkle the curry powder over it and pour in the vegetable stock. Add the potatoes in portions and simmer, stirring occasionally, for about15-20 minutes. Pour in more broth as require. 

2.

Take some potato pieces after about 10 minutes out of the soup, drain and saute until golden brown with the nuts in the remaining oil for about 5 minutes. Season with salt and pepper.

3.

Puree the soup and season to taste with lime juice, salt and pepper.

4.

Pour the soup into bowls, place the fried potatoes with nuts on top and serve garnished with parsley.