Red Lentil Soup with Parsnips and Croutons

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Red Lentil Soup with Parsnips and Croutons
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
309
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie309 cal.(15 %)
Protein12 g(12 %)
Fat11 g(9 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K62.4 μg(104 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.4 mg(29 %)
Folate122 μg(41 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium945 mg(24 %)
Calcium73 mg(7 %)
Magnesium84 mg(28 %)
Iron4.2 mg(28 %)
Iodine5 μg(3 %)
Zinc2.3 mg(29 %)
Saturated fatty acids6.5 g
Uric acid80 mg
Cholesterol25 mg
Complete sugar4 g

Ingredients

for
4
For the soup
300 grams Parsnips
200 grams waxy potatoes
150 grams red Lentils
1 Tbsp butter
salt
peppers
For the croutons
3 slices Toast
2 Tbsps butter
1 garlic clove
Also
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
ParsnippotatoLentilparsleysaltgarlic clove

Preparation steps

1.

Peel the parsnips and potatoes and cut into small cubes. Peel the shallots, chop finely and sweat in a pan with melted butter. Add the vegetables and lentils, cook briefly and pour in the broth. Season with salt and pepper and let simmer over medium heat for 10-15 minutes.

2.

Meanwhile, cut the bread into small cubes and fry until golden brown in a hot pan with butter and garlic. Drain on paper towels and sprinkle with salt. Season the soup again, pour in soup bowls, sprinkle with parsley and serve garnished with croutons.