Yellow Noodle Soup with Lentils
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 85 μg | (142 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams carrots
- 1 onion
- 1 garlic clove
- 150 grams macaroni
- salt
- 2 Tbsps vegetable oil
- 200 grams yellow Lentils
- 800 milliliters Vegetable broth
- ½ tsp Garam Masala
- freshly ground peppers
- ½ bunch cilantro
Preparation steps
1.
Peel the carrot, onion, and garlic and cut into small cubes. Cook the pasta in boiling salted water until al dente, rinse in cold water and drain well.
2.
In a saucepan, heat the oil and sauté the onion with the garlic until translucent. Add the carrots and sauté briefly, stir in the lentils and the broth. Season with garam masala, salt, and pepper and simmer for about 45 minutes over medium heat.
3.
Rinse the cilantro, shake dry and chop finely.
4.
Puree the soup with a hand blender, season to taste, add the noodles and warm through. Pour the soup into bowls and serve sprinkled with cilantro.
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