Baked Lentil Soup (Linsensuppe) Recipe

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Baked Lentil Soup (Linsensuppe)
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
  3. Cover casserole.
  4. Bake until lentils are tender, about 2 hours. Remove bay leaves.
  5. Serve hot with a tossed salad and hot crusty bread.
  6. Yield: 10 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 388.68 Kcal (1627 kJ)
Calories from fat 8.9 Kcal
% Daily Value*
Total Fat 0.99g 2%
Sodium 540.6mg 23%
Potassium 1308.58mg 28%
Total Carbs 68.82g 23%
Sugars 7.26g 29%
Dietary Fiber 33.15g 133%
Protein 26.68g 53%
Vitamin C 10.9mg 18%
Vitamin A 0.6mg 21%
Iron 7.8mg 44%
Calcium 127.6mg 13%
Amount Per 100 g
Calories 80.83 Kcal (338 kJ)
Calories from fat 1.85 Kcal
% Daily Value*
Total Fat 0.21g 2%
Sodium 112.42mg 23%
Potassium 272.13mg 28%
Total Carbs 14.31g 23%
Sugars 1.51g 29%
Dietary Fiber 6.89g 133%
Protein 5.55g 53%
Vitamin C 2.3mg 18%
Vitamin A 0.1mg 21%
Iron 1.6mg 44%
Calcium 26.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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