Vegetable, Bacon and Lentil Soup

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Vegetable, Bacon and Lentil Soup
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
316
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie316 cal.(15 %)
Protein20 g(20 %)
Fat8 g(7 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage13.3 g(44 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K124.6 μg(208 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.9 mg(64 %)
Folate196 μg(65 %)
Pantothenic acid1.7 mg(28 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C52 mg(55 %)
Potassium1,412 mg(35 %)
Calcium140 mg(14 %)
Magnesium108 mg(36 %)
Iron5.4 mg(36 %)
Iodine13 μg(7 %)
Zinc2.8 mg(35 %)
Saturated fatty acids1.5 g
Uric acid182 mg
Cholesterol18 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
2 carrots
200 grams Celery root
400 grams waxy potatoes
1 stalk Leeks
2 Tbsps sunflower oil
100 grams Smoked bacon
1 l Beef broth
1 bay leaf
150 grams yellow Lentils
2 Tbsps finely chopped parsley
salt
freshly ground peppers
1 Tbsp finely grated Horseradish (for garnish)
How healthy are the main ingredients?
potatoLeekLentilHorseradishparsleyonion

Preparation steps

1.

Peel and dice the onion, garlic, celery root and potatoes. Peel the carrots and slice thinly. Rinse the leek and slice thinly. 

2.

Heat the sunflower oil in a large pot and sauté the onion and garlic until translucent. Cut the bacon into cubes, add to the pot and sauté briefly. Add the rest of the vegetables to the pot and sauté for about 2 minutes. Deglaze with the beef broth and add the bay leaf and lentils to the pot. Cover and simmer for about 20 minutes over low heat, stirring often and adding more broth if needed. 

3.

Stir in the chopped parsley and season with salt and pepper. Ladle the soup into bowls and garnish with freshly ground horseradish.