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Delicious Creamy Lentils and Chestnuts Soup

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.66

$0.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner
spoonacular Score:94%

Spoonacular Score: 94%

 

You can never have too many main course recipes, so give Delicious Creamy Lentils and Chestnuts Soup a try. For 66 cents per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 440 calories, 21g of protein, and 15g of fat each. If you have roma tomatoes, roasted chestnuts, garlic, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Try Creamy Ethiopian Lentils, Celery Root Soup With Brussels Sprouts And Chestnuts, and Pumpkin Soup With Cranberry Compote And Roasted Chestnuts for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
0.25 cup
0.25 cup chestnuts
chestnuts
1 clove
1 clove garlic
garlic
1.5 cups
1.5 cups dry lentils
dry lentils
some
some olive oil
olive oil
1
1  onion
onion
1
1  potato
potato
0.5 cup
0.5 cup sweet roma tomatoes
sweet roma tomatoes
some
some salt and pepper
salt and pepper
1  bay leaf
1
bay leaf
0.25 cup chestnuts
0.25 cup
chestnuts
1 clove garlic
1 clove
garlic
1.5 cups dry lentils
1.5 cups
dry lentils
some olive oil
some
olive oil
1  onion
1
onion
1  potato
1
potato
0.5 cup sweet roma tomatoes
0.5 cup
sweet roma tomatoes
some salt and pepper
some
salt and pepper

Equipment

immersion blender
immersion blender
pot
pot
immersion blender
immersion blender
pot
pot


Instructions

  1. Put the lentils in a large pot and cover with water.
  2. Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper and a tablespoon of olive oil.
  3. Cook for about 20 minutes and adjust with salt and pepper if necessary.
  4. Let it sit and cool down for 15 minutes.
  5. Remove the bay leaf.
  6. To obtain a creamy velvety consistency use an electric immersion blender .

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
1 bay leaf
¼ cups chestnuts
1 clove garlic
1.5 cups dry lentils
some olive oil
1 onion
1 potato
½ cups sweet roma tomatoes
Price
$0.02
$0.43
$0.07
$0.82
$0.67
$0.24
$0.28
$0.44
$2.98

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
453k Calories
20g Protein
15g Total Fat
60g Carbs
100% Health Score
Limit These
Calories
453k
23%

Fat
15g
23%

  Saturated Fat
2g
13%

Carbohydrates
60g
20%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
20g
41%

Fiber
23g
96%

Folate
368µg
92%

Manganese
1mg
58%

Vitamin B1
0.71mg
47%

Phosphorus
374mg
37%

Iron
6mg
34%

Vitamin B6
0.64mg
32%

Potassium
1068mg
31%

Vitamin C
23mg
29%

Magnesium
108mg
27%

Zinc
3mg
25%

Copper
0.5mg
25%

Vitamin B5
1mg
18%

Vitamin E
2mg
17%

Vitamin K
15µg
15%

Vitamin B3
2mg
14%

Vitamin B2
0.18mg
11%

Selenium
6µg
9%

Calcium
59mg
6%

Vitamin A
279IU
6%

covered percent of daily need

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