Vegetable Stew with Wrap
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
501
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 129.8 μg | (216 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 200 grams Celery
- 3 potatoes
- 300 grams Lentils (tan or brown)
- 1 l Vegetable broth
- 1 bay leaf
- 1 tsp thyme (dried)
- 1 onion
- 1 Tbsp butter
- 2 Tbsps Herb vinegar
- salt
- peppers (freshly ground)
- sugar
- 2 Tbsps parsley (freshly chopped)
- Lemon wedge
- 4 Sandwich wraps (such as flour tortillas or pita bread)
Preparation steps
1.
Peel the carrots, celery and potatoes. Dice the potatoes and celery, and slice the carrots. Rinse the lentils in a colander with cold water, then boil in the broth and simmer for about 30 minutes. Add the vegetables, potatoes, bay leaves and thyme and let simmer for another 20-25 minutes.
2.
Peel and finely chop the onion, then saute in hot butter until translucent. Add onions to the soup and season with vinegar, salt, pepper and 1 pinch of sugar. Place in preheated bowls and garnish with parsley.
3.
Fry the wraps in a dry skillet, fold loosely and place beside soup bowls. Garnish with lemon wedges. Serve soup and wraps hot.
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