Lentil Stew
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
846
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49 g | (163 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 289.9 μg | (483 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 492 μg | (164 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 28.7 μg | (64 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 3,299 mg | (82 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 329 mg | (110 %) | ||
| Iron | 19.1 mg | (127 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams brown Lentils
- 1 Savoy cabbage
- 6 carrots
- 150 grams Pearl onion
- 100 grams Smoked bacon
- 1 small Parsnip
- 200 grams Celery root
- 1 l water
- 1 bay leaf
- 1 sprig thyme
- salt
- peppers
- vegetable oil
Preparation steps
1.
Rinse the lentils in cold water and drain well. Rinse the cabbage and cut into strips. Peel and halve the onions. Rinse, peel and cut the carrots with a crinkle-cut knife.
2.
Peel and finely dice the parsnip and celery root. Heat the oil in a saucepan. Saute the onions. Add the carrots, parsnip, celery root and the spices. Add the lentils and saute briefly.
3.
Add the bacon in the pan. Pour in the water and the cabbage. Simmer over medium heat for about 1 hour. Remove the bacon and season the soup with salt, pepper and vinegar (if desired). Serve hot.
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