Red Lentil Soup with Parsnips and Croutons
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
