Lentil Stew with Vegetables and Sausage
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 14 h. 30 min.
Ready in
Calories:
585
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18 g | (60 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 156.8 μg | (261 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,414 mg | (35 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams brown Lentils
- 1 stalk Leeks
- 200 grams Celery root
- 2 carrots
- 1 onion
- 1 Tbsp vegetable oil
- 1 l Vegetable broth
- 2 bay leaves
- 4 peppercorns
- 1 Tbsp marjoram (stripped from stems)
- 400 grams Bologna sausage
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- flat-leaf parsley (for garnish)
Preparation steps
1.
Soak lentils in water overnight. Rinse leek, trim and cut into thin rings. Peel celery root, carrots and onion. Cut celery root and onion into cubes. Cut the carrots into slices.
2.
Heat the oil in a saucepan and sauté the onion. Then add the remaining vegetables, cook briefly, add the drained lentils and pour in the broth. Cover and simmer for about 45 minutes over medium heat. Place spices in a spice bag and place in the soup. Stir occasionally and gradually add broth as needed.
3.
Cut the sausage into slices and warm in the soup for about 5 minutes. Remove the spice bag and season the soup with vinegar, salt and pepper. Ladle into soup bowls and garnish with parsley.
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