Vegetable, Bacon and Lentil Soup
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 124.6 μg | (208 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,412 mg | (35 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
