Red Lentil Soup with Bruschetta
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
150
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 260 mg | (7 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lentil soup
- 600 milliliters Vegetable broth
- salt
- lemon juice
- cayenne pepper
- 2 Tomatoes
- chopped parsley (for garnish)
Preparation steps
1.
For the lentil soup, peel onion and garlic and finely chop. In hot oil, sauté onion and garlic until translucent. Rinse tomatoes, remove stem and cut tomatoes into cubes. Sauté curry paste with lentils briefly, add tomatoes and broth. Stirring occasionally let simmer for about 15 minutes. Add broth as needed. Season with salt, lemon juice and cayenne pepper.
2.
For the bruschetta, toast baguette slices. Peel garlic and cut in half lengthwise. Rub slices of bread with it. Rinse tomatoes, cut in half, remove stalk and cut tomatoes into small cubes. Season with salt and pepper. Brush bread with the olive oil and cover with the diced tomatoes.
3.
To serve, divide the soup evenly between soup bowls, garnish with parsley and serve with bruschetta.
