Pink Lentil Soup - BeeaaB - MyBeeaaB

BeeaaB

Warm and energetic lentil soup, good fiber source, vitamin B6 and folate and rich iron, manganese and copper. This promise can be enjoyed as a dinner with a little bread.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Pink Lentil Soup and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

15%

Carbohydrate

19%

Protein

14%

Threonine

37%

Isoleucine

48%

Leucine

36%

Lysine

38%

Valine

44%

Tryptophan

39%

Histidine

41%

Tyrosine + Phenylalanine

49%

Methionine + Cysteine

24%

Fat

Essential Fatty Acids (PUFA)

Omega-3

17%

Omega-6

MUFA

11%

SFA

Cholesterol

1% >

Trans fats

Fiber

26%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

34%

Riboflavin vitamin b2

10%

Niacin vitamin b3

12%

Pantothenic acid vitamin b5

10%

Pyridoxine vitamin b6

32%

Folate vitamin b9

35%

Cobalamin vitamin b12

1% >

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

80%

Magnesium

15%

Sodium

31%

Zinc

24%

Selenium

Potassium

21%

Phosphorus

33%

Manganese

66%

Copper

109%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue

Lentils, pink or red,200 gr

Garlic,1 Medium garlic clove (3 gr)

Soup, chicken broth, ready-to-serve120 gr

Tomato products, canned, paste, with salt30 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Spices, cumin seed2.5 gr

Spices, coriander seed1 gr

Spices, turmeric, ground1 tsp (2 gr)

Salt, table0.5 tsp (2 gr)

Spices, pepper, black1 tsp (2 gr)

Potatoes, boiled, cooked without skin, flesh, without salt95 gr

Onions, yellow, sauteed30 gr

Baking order

First 2 tablespoons (12 g) of oil in a suitable pot on a gentle flame, warm as 50 grams of raw onion and 1 medium cubes (3 g) chopped garlic and then 30 grams of tomato paste, 1 teaspoon (2 g) We saute. After that, we add 200 grams of raw lentils and add 100 grams of raw potatoes and 2.5 glasses of water and chicken extract. We increase the flame slightly. The water that comes to boil again reduces the flame. Lentil and potato slabs are fully cooked and glazed for 15 to 20 minutes. Pour the soup into the mixer or pure it with an electric meat to make the texture completely soft and smooth.