Red Lentil Soup with Bacon
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 20.9 g | (70 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 163 μg | (272 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 grams red Lentils
- 1 ½ liters Beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 4 slices Bacon
- 2 tsps grated Lemon peel
- 1 Tbsp Tomato paste
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- sugar
- thyme (for garnish)
Preparation steps
1.
Rinse and peel carrots. Rinse and trim celery and soup vegetables. Dice all vegetables into small cubes. Rinse lentils in cold water and drain. Put all into a pot with broth and season with bay leaves and thyme. Bring to a boil and reduce heat. Simmer for 20 minutes.
2.
Meanwhile, fry bacon in a nonstick pan until crispy. When lentils are tender, remove bay leaf and puree the soup. Add lemon zest and tomato paste to the lentil soup and continue to cook covered.
3.
Season with balsamic vinegar, salt, pepper and 1 pinch of sugar to desired taste. To serve, fill warmed bowls with soup, garnish each with a slice of bacon and sprinkle with thyme.
