Red Lentil Soup

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Red Lentil Soup
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Health Score:
Health Score
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
526
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein35.46 g(36 %)
Fat6.29 g(5 %)
Carbohydrates85.99 g(57 %)
Sugar added0 g(0 %)
Roughage21.11 g(70 %)
Vitamin A90.45 mg(11,306 %)
Vitamin D0 μg(0 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.14 mg(10 %)
Folate29.23 μg(10 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C72.24 mg(76 %)
Potassium1,466.3 mg(37 %)
Calcium99.95 mg(10 %)
Magnesium21.53 mg(7 %)
Iron7.74 mg(52 %)
Iodine0.75 μg(0 %)
Zinc0.28 mg(4 %)
Saturated fatty acids0.56 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
Fennel bulbsesame oilsaltlemon

Ingredients

for
4
Ingredients
1
2
1
1 tablespoon
freshly grated Ginger root
1 tablespoon
1 teaspoon
2 ½ cups
4 cups
2 sprigs
1

Preparation steps

1.
Wash, trim and finely dice the fennel. Wash the chillies and cut into thin rings. Peel and finely dice the onion. Heat the oil and sweat the onion, ginger, fennel and chilli. Add the curry powder and sweat briefly, then stir in the lentils and add the stock. Cover and simmer over a low heat for about 20 minutes, or until cooked. Then take 2 ladlefuls of lentils out of the soup and finely puree the rest of the soup. Return the whole lentils to the soup.
2.
Finally season with salt and add lemon juice to taste. Ladle into cups or bowls and serve garnished with fresh coriander and lemon wedges.