Vegetable Stew with Lentils

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Vegetable Stew with Lentils
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
212
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie212 kcal(10 %)
Protein11 g(11 %)
Fat5 g(4 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K56.8 μg(95 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.6 mg(43 %)
Folate152 μg(51 %)
Pantothenic acid1.6 mg(27 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium1,063 mg(27 %)
Calcium77 mg(8 %)
Magnesium82 mg(27 %)
Iron4.3 mg(29 %)
Iodine8 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.8 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
125 grams Lentils
200 grams onions
1 tablespoon olive oil
1 kilogram mixed Vegetables (such as peppers, eggplant, zucchini, carrots, celery, cauliflower)
150 milliliters Tomato juice
150 milliliters Red wine
1 teaspoon Basil
1 teaspoon Peppermint
salt
peppers (from the mill)
2 tablespoons black Olives (pitted)
How healthy are the main ingredients?
onionLentilOliveolive oilBasilsalt

Preparation steps

1.

Cook the lentils in water for about 45 minutes. Drain.

2.

Peel and chop the onions, then fry in oil in a pot. Rinse the vegetables. Cut into equal-sized pieces and cook briefly. Add tomato juice, red wine and herbs. Season with salt and pepper. Cover and cook for about 20-25 minutes. Shortly before the vegetables are done cooking, add in the olives and lentils. Serve with bread.