Carrot and Lentil Soup
(0 votes)
(0 votes)
Carrot and Lentil Soup - Soup with Pureed Lentils Looks Very Beautiful
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 3 carrots (300 grams)
- 150 grams floury potatoes
- 180 grams yellow Lentils
- 2 Tbsps vegetable oil
- 900 milliliters Vegetable broth
- salt
- peppers
- 1 tsp Turmeric
- 1 pinch ground Cumin
- 1 pinch Chili powder
- 2 Tbsps Sour cream (40 grams)
- 1 tsp Caraway
Preparation steps
1.
Peel onion and garlic and chop finely. Peel, rinse and dice carrots and potatoes. Rinse lentils in colander and drain well.
2.
Heat oil in a pot. Saute onion and garlic until soft on medium heat. Add diced vegetables and saute for 2-3 minutes. Add lentils and broth, season with salt and pepper, add spices and simmer for 20-25 minutes on medium heat.
3.
Puree soup, season with salt and pepper, pour into 4 bowls. Top with sour cream and sprinkle with caraway seeds. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
