Hearty Lentil Soup II

Gluten Free
Dairy Free
Health score
18%
Hearty Lentil Soup II
45 min.
3
313kcal

Suggestions


Welcome to the delightful world of Hearty Lentil Soup II—your new go-to dish for warmth and comfort! This gluten-free and dairy-free soup is not just a meal; it's a nourishing experience that checks all the boxes for a healthy lifestyle while tantalizing your taste buds. Ready in just 45 minutes, this savory creation is perfect for busy weeknights or lazy weekends when you need something hearty and satisfying.

Imagine the rich aroma of sautéed vegetables filling your kitchen, as you combine vibrant carrots, celery, and leeks with earthy lentils and mouthwatering diced tomatoes. The addition of red wine lends a subtle depth of flavor, elevating this comforting soup to gourmet levels. With a harmonious blend of spices and the essence of bay leaves, every spoonful is a celebration of textures and tastes.

Not only is this Hearty Lentil Soup II delicious, but it also packs a punch in nutrition, providing a well-rounded meal packed with fiber, protein, and essential vitamins. It’s perfect as a starter, an antipasto, or even a quick snack when you're on the go. Whether you're a seasoned cook or a beginner in the kitchen, you'll find this recipe simple and rewarding. Grab your saucepan and get ready to whip up a bowl of this warmth in a dish that everyone will love!

Ingredients

  •  bay leaves 
  • 14.5 ounce canned tomatoes diced canned
  •  carrots chopped
  • stalk celery chopped
  •  green onions fresh chopped
  •  leek chopped
  •  parsnips sliced
  •  potatoes cubed
  • 0.5 cup red wine 
  • dash soya sauce 
  • cups vegetable broth 
  • 2.5 tablespoons vegetable oil 
  • dash worcestershire sauce 

Equipment

  • sauce pan

Directions

  1. In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent.
  2. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  3. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender.
  4. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

Nutrition Facts

Calories313kcal
Protein6.88%
Fat36.26%
Carbs56.86%

Properties

Glycemic Index
130.53
Glycemic Load
18.86
Inflammation Score
-10
Nutrition Score
24.045217462208%

Flavonoids

Cyanidin
0.08mg
Petunidin
0.79mg
Delphinidin
0.8mg
Malvidin
5.54mg
Peonidin
0.5mg
Catechin
2.86mg
Epigallocatechin
0.02mg
Epicatechin
1.52mg
Hesperetin
0.25mg
Naringenin
0.71mg
Apigenin
0.43mg
Luteolin
0.18mg
Isorhamnetin
0.01mg
Kaempferol
1.53mg
Myricetin
0.24mg
Quercetin
1.97mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:313.45kcal
15.67%
Fat:12.11g
18.63%
Saturated Fat:1.85g
11.59%
Carbohydrates:42.72g
14.24%
Net Carbohydrates:34.58g
12.58%
Sugar:13.74g
15.27%
Cholesterol:0mg
0%
Sodium:1186.14mg
51.57%
Alcohol:4.24g
100%
Alcohol %:0.88%
100%
Protein:5.17g
10.34%
Vitamin A:4792.93IU
95.86%
Vitamin K:70.06µg
66.72%
Vitamin C:41.38mg
50.15%
Manganese:0.9mg
45.03%
Fiber:8.14g
32.55%
Potassium:1112.84mg
31.8%
Vitamin B6:0.6mg
29.78%
Vitamin E:3.88mg
25.88%
Folate:94.61µg
23.65%
Copper:0.45mg
22.4%
Iron:3.65mg
20.28%
Magnesium:76.79mg
19.2%
Vitamin B3:3.27mg
16.37%
Vitamin B1:0.24mg
16.31%
Phosphorus:153.09mg
15.31%
Calcium:110.31mg
11.03%
Vitamin B5:1.05mg
10.47%
Vitamin B2:0.16mg
9.7%
Zinc:1.06mg
7.06%
Selenium:2.45µg
3.49%
Source:Allrecipes