Pink Lentil Soup - BeeaaB - MyBeeaaB

Name: Pink Lentil Soup
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Lentils, pink or red, 200 gr; Garlic, 1 Medium garlic clove (3 gr); Soup, chicken broth, ready-to-serve 120 gr; Tomato products, canned, paste, with salt 30 gr; Oil, olive, salad or cooking 2 Tbsp (12 gr); Spices, cumin seed 2.5 gr; Spices, coriander seed 1 gr; Spices, turmeric, ground 1 tsp (2 gr); Salt, table 0.5 tsp (2 gr); Spices, pepper, black 1 tsp (2 gr); Potatoes, boiled, cooked without skin, flesh, without salt 95 gr; Onions, yellow, sauteed 30 gr

Cooking time in 30 minutes

Servings 3 Person

BeeaaB Point: 17

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.

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Calories

15%

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

Essential Fatty Acids (PUFA)

Omega-3

17%

Omega-6

MUFA

13%

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.

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

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. , 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 Add 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. We pour the soup in a blender or puree it with an electric meat grinder until its texture is completely smooth and uniform.