Vegetable Stew with Wrap

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Vegetable Stew with Wrap
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
501
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie501 cal.(24 %)
Protein25 g(26 %)
Fat9 g(8 %)
Carbohydrates77 g(51 %)
Sugar added2 g(8 %)
Roughage17.6 g(59 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K129.8 μg(216 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.7 mg(50 %)
Folate160 μg(53 %)
Pantothenic acid1.9 mg(32 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37 mg(39 %)
Potassium1,423 mg(36 %)
Calcium167 mg(17 %)
Magnesium144 mg(48 %)
Iron7.9 mg(53 %)
Iodine16 μg(8 %)
Zinc3.4 mg(43 %)
Saturated fatty acids3.8 g
Uric acid162 mg
Cholesterol8 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 carrots
200 grams Celery
3 potatoes
300 grams Lentils (tan or brown)
1 l Vegetable broth
1 bay leaf
1 tsp thyme (dried)
1 onion
1 Tbsp butter
2 Tbsps Herb vinegar
salt
peppers (freshly ground)
sugar
2 Tbsps parsley (freshly chopped)
Lemon wedge
4 Sandwich wraps (such as flour tortillas or pita bread)
How healthy are the main ingredients?
LentilCeleryparsleythymecarrotpotato

Preparation steps

1.

Peel the carrots, celery and potatoes. Dice the potatoes and celery, and slice the carrots. Rinse the lentils in a colander with cold water, then boil in the broth and simmer for about 30 minutes. Add the vegetables, potatoes, bay leaves and thyme and let simmer for another 20-25 minutes.

2.

Peel and finely chop the onion, then saute in hot butter until translucent. Add onions to the soup and season with vinegar, salt, pepper and 1 pinch of sugar. Place in preheated bowls and garnish with parsley.

3.

Fry the wraps in a dry skillet, fold loosely and place beside soup bowls. Garnish with lemon wedges. Serve soup and wraps hot.