Lentil Stew with Sausage
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 22 min.
Ready in
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 17.3 g | (58 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 149.2 μg | (249 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,368 mg | (34 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams Lentils (dried)
- 1 onion (diced)
- 1 large carrot (sliced)
- ¼ Celery root (diced)
- 1 stalk Leeks (in rings)
- salt
- peppers
- 1 splash Vinegar
- 1 tsp sugar
- thyme
- 1 tsp hearty Broth (to taste)
- 2 pairs Sausage
- 250 grams potatoes (waxy, cut into small cubes)
- 2 tsps cornstarch
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Place lentils in 2 liters of water to soak overnight and drain. Add to pot with 2 liters (approximately 8 1/2 cups) water and bring to a boil. Reduce heat and simmer for 30 minutes. Add the vegetables and simmer for another 20-25 minutes.
2.
Season with salt, pepper, sugar, broth, thyme and fruit vinegar. Bring soup to a boil. Mix the cornstarch with 2 tablespoons cold water and pour into the soup while stirring. Add sausage and heat through.
3.
Add parsley and distribute the soup among bowls. Serve hot.
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