Turkish Style Red Lentil Soup with Chiles
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 110.4 μg | (184 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Red Lentils
- 2 garlic cloves
- 2 shallots
- 1 big red chili pepper
- 2 Tbsps olive oil
- 900 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp ground Cumin
- ½ lemon (juice)
Preparation steps
1.
Rinse lentils in a sieve under running water. Peel and finely chop garlic and shallot. Rinse and halve chile lengthwise, remove seeds and ribs, and cut into thin strips.
2.
In a saucepan, sauté shallots, garlic and chile in 1 tablespoon olive oil. Add lentils and broth. Bring to a boil and simmer, stirring occasionally, until the lentils are cooked but not broken down, 25-30 minutes.
3.
Season with salt, pepper, cumin and lemon juice. Ladle soup into bowls, garnish with chervil and serve with Turkish flatbread, if desired.
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