Vegetable Stew
Vegetable Stew - Satisfying lentils: This vegetable stew helps keep you in shape!
Nutritional values
(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 %) |
| 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 |
Ingredients
- 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)
Kitchen utensils
Preparation steps
Rinse carrots, peel and trim. Trim kohlrabi and peel. Cut both into small cubes.
Trim scallions, rinse and cut into rings.
Heat oil in a pot and fry all the vegetables in it for about 4 minutes.
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.
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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