Lentil and Mortadella Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1031
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,031 cal. | (49 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 96.4 μg | (161 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,116 mg | (28 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 33.5 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 1 cup cubed Bacon
- 1 onion (chopped)
- 1 Leek (finely sliced)
- 1 clove garlic cloves (finely chopped)
- 2 carrots (finely chopped)
- 2 medium potatoes (finely diced)
- 2 cloves
- 1 bay leaf
- 6 cups Beef stock
- 1 cup Brown Lentils (soaked overnight)
- 9 ozs Mortadella (sliced)
- 2 Tbsps parsley
Preparation steps
1.
Heat the vegetable oil in a large pan and gently cook the bacon until the fat runs. Add the onion and leek, cook until soft then add the garlic, carrots and potatoes and cook for 2 minutes.
2.
Add the cloves, bay leaf and beef stock, bring to a boil then add the lentils and simmer for 30 - 40 minutes or until the lentils are soft then season with salt and pepper.
3.
Peel the skin off the sausage and add to the soup. Heat through and serve in warmed bowls garnished with the parsley.
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