Red Lentil Vegetable Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
532
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 122.2 μg | (204 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 stalk Celery
- 150 grams predominantly waxy potatoes
- 1 stalk Leeks
- 1 onion
- 2 Tbsps Canola oil
- 1 l Vegetable broth
- 200 grams Red Lentils
- 180 grams smoked Pancetta
- ½ handful fresh parsley
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse all vegetables, peel as required and trim as required. Cut carrots and celery into slices, dice potatoes and cut leek into slices. Chop onion into small pieces.
2.
Heat oil in a large saucepan and sauté all vegetables briefly. Add broth and let simmer over medium heat for about 8 minutes. Then add lentils and simmer for another 10 minutes. Dice pancetta, fry in a pan until crispy, remove and drain on paper towel. Rinse parsley, shake dry and coarsely chop leaves.
3.
Season soup to taste with a dash of lemon juice, salt and pepper. Fill soup bowls with red lentil vegetable soup and serve garnished with pancetta and parsley.
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