Red Lentil Soup

4
Average: 4 (1 vote)
(1 vote)
Red Lentil Soup
share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
290
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie290 cal.(14 %)
Protein19 g(19 %)
Fat7 g(6 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage18.4 g(61 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K147.6 μg(246 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.7 mg(50 %)
Folate161 μg(54 %)
Pantothenic acid2.3 mg(38 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40 mg(42 %)
Potassium1,587 mg(40 %)
Calcium222 mg(22 %)
Magnesium124 mg(41 %)
Iron5.9 mg(39 %)
Iodine6 μg(3 %)
Zinc2.6 mg(33 %)
Saturated fatty acids1 g
Uric acid235 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
250 grams red Lentils
1 Celery
2 carrots
1 onion
1 garlic clove
2 Tbsps olive oil
600 milliliters Vegetable broth
400 grams crushed Tomatoes (canned)
1 bay leaf
1 splash lemon juice
salt
peppers
How healthy are the main ingredients?
TomatoLentilolive oilCelerycarrotonion

Preparation steps

1.

Rinse the lentils and drain in a colander. Rinse celery, trim and cut into small cubes. Peel the carrot and cut into small cubes. Peel onion and garlic and finely chop. Sauté celery and the carrots in a saucepan in hot oil until soft, 1-2 minutes. Stir in the tomato paste and pour in the vegetable broth. Add crushed tomatoes, bay leaf and lentils. Simmer, stirring occasionally, about 20 minutes. Add more broth as needed.

2.

Season with lemon juice, salt and pepper and serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners