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Pink Lentil Soup
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Pink Lentil Soup - BeeaaB - MyBeeaaB

Cooking time in 30 minutes
Servings 3 Person
BeeaaB Point: 17

Pink Lentil Soup - BeeaaB - MyBeeaaB

BeeaaB

Dal lentil soup is a warm and energetic appetizer, a good source of fiber, vitamin B6 and folate, and a rich source of iron, manganese and copper. This meal can be enjoyed as dinner with some toasted 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.

To accurately understand what nutrients and in what quantities are providing what needs in your or your child's body, log in

Calories
14%
Carbohydrate
17%
Protein
14%
Threonine
37%
Isoleucine
48%
Leucine
36%
Lysine
38%
Valine
44%
Tryptophan
39%
Histidine
41%
Tyrosine + Phenylalanine
49%
Methionine + Cysteine
24%
Fat
8%
Essential Fatty Acids (PUFA)
6%
Omega-3
17%
Omega-6
9%
MUFA
13%
SFA
4%
Cholesterol
1% >
Trans fats
0%
Fiber
26%
Water
2%
Total Sugar
3%

Vitamins

vitamin c
7%
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
1%
vitamin a
2%
vitamin k
5%
vitamin e
5%

Minerals

Calcium
6%
Iron
80%
Magnesium
15%
Sodium
31%
Zinc
24%
Selenium
2%
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.

required materials

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

recipe

recipe
First, we put 2 tablespoons (12 grams) of oil in a suitable pot on a low flame, when it is hot, we fry 50 grams of raw onions and 1 medium clove (3 grams) of chopped garlic, and then 30 grams of tomato paste. , add 1 teaspoon (2 grams) of black pepper, half a teaspoon (2 grams) of salt, 1 teaspoon (2 grams) of turmeric, 1 gram of coriander seeds and 2.5 grams of ground cumin and fry a little more. After that, we add 200 grams of washed raw lentils, 100 grams of raw Nagini potatoes, 2.5 glasses of water and chicken broth. We increase the flame a little. When the water boils, we reduce the flame again. Lentils and potatoes are fully cooked and glazed in 15 to 20 minutes. Pour the soup in a blender or puree it with an electric meat grinder until its texture is completely smooth and uniform.

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