Vegetable Stewwith Lentils

Name: Vegetable Stew
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: 2 Carrots (100 grams each); 0.5 large Kohlrabi (about 250 grams); 2 Scallions; 0.25 teaspoons Canola oil; 2 teaspoons Red lentils (about 20 grams); 0.75 cups Vegetable stock; Salt; Pepper; 0.5 bunches Parsley; 0.5 tablespoons Balsamic vinegar (to taste, more if desired)

Vegetable Stew - Vegetable Stew - Satisfying lentils: This vegetable stew helps keep you in shape! — Vegetable Stew - Satisfying lentils: This vegetable stew helps keep you in shape!

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Calories:	93 kcal
Difficulty:	moderate
Preparation:	15 min
Ready in:	25 min

Low-sugar

Low-fat

Vegetarian

Vitamin-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	93 kcal	(5%)
Protein	6 g	(12%)
Fat	1 g	(1%)
Carbohydrates	14 g	(5%)
Added Sugar	0 g	(0%)
Roughage	7 g	(23%)
Vitamin A	1.3 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	1.4 mg	(12%)
Vitamin B1	0.2 mg	(18%)
Vitamin B2	0.1 mg	(7%)
Niacin	3.3 mg	(21%)
Vitamin B6	0.3 mg	(21%)
Folate	53 µg	(27%)
Pantothenic Acid	0.4 mg	(7%)
Biotin	7 µg	(14%)
Vitamin B12	0 µg	(0%)
Vitamin C	64 mg	(80%)
Potassium	514 mg	(26%)
Calcium	163 mg	(20%)
Magnesium	60 mg	(16%)
Iron	3.9 mg	(28%)
Iodine	16 µg	(11%)
Zinc	1.3 mg	(13%)
Saturates	0 g
Uric Acid	75 g
Cholesterol	0 mg

Recipe development: EAT SMARTER

Ingredients

For servings

2	Carrots (100 grams each)
½	large Kohlrabi (about 250 grams)
2	Scallions
¼ teaspoons	Canola oil
2 teaspoons	Red lentils (about 20 grams)
¾ cups	Vegetable stock
	Salt
	Pepper
½ bunches	Parsley
½ tablespoons	Balsamic vinegar (to taste, more if desired)

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Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Peeler, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Pot, 1 Tablespoon

Directions

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1 Rinse carrots, peel and trim. Trim kohlrabi and peel. Cut both into small cubes.

2 Trim scallions, rinse and cut into rings.

3 Heat oil in a pot and fry all the vegetables in it for about 4 minutes.

4 Pour in 100 ml (approximately 1/4 cup plus 2 tablespoons) of water. Stir in lentils and bring to a boil. Cook for about 10 minutes. Then add the broth and season with salt and pepper.

5 Rinse the parsley, shake dry, pluck off the leaves and chop with a large knife. Season to taste with vinegar, sprinkle with parsley and serve.

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Tags

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