EatSmarter exclusive recipe
Vegetable Stew
with Lentils
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
93
calories
Calories
Ingredients
for
2
servings
- 2
Carrots (100 grams each)
- ½
- 2
- ¼ teaspoon
- 2 teaspoons
Red lentils (about 20 grams)
- ¾ cup
- ½ bunch
- ½ tablespoon
Balsamic vinegar (to taste, more if desired)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Peeler, 1 Teaspoon, 1 Measuring cups, 1 Wooden spoon, 1 Pot, 1 Tablespoon
Preparation steps
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.
Health information
Exact nutritional values of this recipe
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 93 kcal | (4 %) | ||
Protein | 6 g | (6 %) | ||
Fat | 1 g | (1 %) | ||
Carbohydrates | 14 g | (9 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6.5 g | (22 %) |
more nutritions
Vitamin A | 1.3 mg | (163 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.4 mg | (12 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 3.3 mg | (28 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 53 μg | (18 %) | ||
Pantothenic acid | 0.4 mg | (7 %) | ||
Biotin | 7 μg | (16 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 64 mg | (67 %) | ||
Potassium | 514 mg | (13 %) | ||
Calcium | 163 mg | (16 %) | ||
Magnesium | 60 mg | (20 %) | ||
Iron | 3.9 mg | (26 %) | ||
Iodine | 16 μg | (8 %) | ||
Zinc | 1.3 mg | (16 %) | ||
Saturated fatty acids | 0.1 g | |||
Uric acid | 75 mg | |||
Cholesterol | 0 mg |
Development of this recipe:

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