Red Lentil Soup

Latifa Al-Nasserkuhar

A rich and nutritious red lentil soup, easy to prepare and suitable for the whole family.

Sestavine

• Red Lentils
  1 cup
• Riž
  0.3 cup
• Onion, finely chopped
  1 piece
• Rastlinsko olje
  1 tablespoon
• Maslo
  1 tablespoon
• Vegetable Stock Cube
  1 cube
• Kurkuma
  1 pinch
• Kumin
  1 pinch
• Poper
  1 pinch
• Chopped Parsley
  1 cup
• Toasted Bread
  1 piece

Koraki

1. 1

   In a pot over heat, add the oil, butter, and onion and sauté until browned.

   Potrebni pripomočki:

   Lonček

   5 minut
2. 2

   Wash the lentils, add them to the onion with 5 cups of water and let it boil.

   10 minut
3. 3

   Wash the rice, add it to the lentils and keep the pot on the heat for about 20 minutes or until the rice and lentils are cooked.

   20 minut
4. 4

   Blend the soup with an electric blender and then put it back on the heat, add the vegetable stock and spices and let it boil slightly.

   Potrebni pripomočki:

   Mešalnik

   10 minut
5. 5

   Pour the soup into serving bowls, then garnish with parsley and toasted bread and serve.

   5 minut

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Rižna 100g

Energija130 kcal

Beljakovine2.7 g

Skupne maščobe0.3 g

Ogljikovi hidrati28.2 g

Prehranske vlaknine0.4 g

Skupni sladkorji0.1 g

Rastlinsko oljena 100g

Energija884 kcal

Skupne maščobe100 g

Maslona 100g

Energija717 kcal

Beljakovine0.85 g

Skupne maščobe81 g

Ogljikovi hidrati0.1 g

Skupni sladkorji0.1 g

Kurkumana 100g

Energija354 kcal

Beljakovine7.83 g

Skupne maščobe9.88 g

Ogljikovi hidrati64.93 g

Prehranske vlaknine22.7 g

Skupni sladkorji3.2 g

Kuminna 100g

Energija375 kcal

Beljakovine18 g

Skupne maščobe22 g

Ogljikovi hidrati44 g

Prehranske vlaknine11 g

Skupni sladkorji2.2 g

Poperna 100g

Energija20 kcal

Beljakovine1 g

Skupne maščobe0.2 g

Ogljikovi hidrati4.7 g

Skupni sladkorji2 g

Prehranske vlaknine1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake