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EatSmarter exclusive recipe

Red Lentil Soup with Croutons

For 1 Adult and 1 Child (7-14 Years)
5
Average: 5 (1 vote)
(1 vote)
Red Lentil Soup with Croutons

Red Lentil Soup with Croutons - Appetizing contrast between creamy soup and crispy garnish

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
505
calories
Calories
0
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Ingredients

for
2
servings
1
2
Potatoes (each about 100 grams)
2
Carrots (each about 100 grams)
2 tablespoons
1 teaspoon
6 ounces
1 slice
1 teaspoon
1 tablespoon
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Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot (with lid), 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Small skillet

Preparation steps

1.
Red Lentil Soup with Croutons preparation step 1

Peel the onion and chop finely.

2.
Red Lentil Soup with Croutons preparation step 2

Peel the potatoes and carrots and cut into 1.5 cm (approximately 1/2-inch) cubes.

3.
Red Lentil Soup with Croutons preparation step 3

In a pot, heat 1 tablespoon oil over medium heat, then cook the onion and curry powder until softened. Add 600 ml (approximately 2 1/2 cups) of water.

4.
Red Lentil Soup with Croutons preparation step 4

Add potato and carrot cubes to the pot, season with salt and pepper and cook for 5 minutes. Then add the lentils, cover and cook until vegetables and lentils are tender, about 15 minutes.

5.
Red Lentil Soup with Croutons preparation step 5

Meanwhile, cut bread into small cubes. Melt butter and remaining oil in a small pan. Toast bread cubes until golden brown, stirring often.

6.
Red Lentil Soup with Croutons preparation step 6

Stir the sour cream into the soup, season with salt and pepper and serve topped with croutons.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein23 g(23 %)
Fat17 g(15 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage15.5 g(52 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.1 mg(34 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.8 mg(57 %)
Folate223 μg(74 %)
Pantothenic acid1.9 mg(32 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17 mg(18 %)
Potassium1,172 mg(29 %)
Calcium125 mg(13 %)
Magnesium147 mg(49 %)
Iron8.7 mg(58 %)
Iodine20.8 μg(10 %)
Zinc4.1 mg(51 %)
Saturated fatty acids4.6 g
Uric acid203 mg
Cholesterol18 mg
Development of this recipe:
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