Czech lentil soup

Name: Czech lentil soup
Yield: 4 servings
Ingredients: 1.500000000000 dl LENTILS, GREEN/BROWN, DRIED; 1300.000000000000 g WATER, TAP WATER; 200.000000000000 g POTATO, PEELED; 100.000000000000 g CARROT; 100.000000000000 g ONION; 2.000000000000 piece GARLIC; 20.000000000000 g BUTTER, UNSALTED; 20.000000000000 g FLOUR, WHEAT FLOUR, SEMI-COARSE; 1.000000000000 15 ml tablespoon OREGANO, DRIED; 1.000000000000 15 ml tablespoon VINEGAR; 1.500000000000 5 ml teaspoon SALT, AVERAGE; 0.500000000000 g PEPPER, BLACK PEPPER

Vegetarian
Low in lactose

Derived from ingredients – check the package label.

Good for lunch

Less suited for dinner.

A filling brown lentil soup with potatoes, carrot and marjoram, thickened with a butter roux and finished with vinegar.

4 servingsFinal yield 1,550 g

Start cooking Make a family version

Loading saved recipes…

Ingredients

Display quantities

1.5 dlLENTILS, GREEN/BROWN, DRIED
1,300 gWATER, TAP WATER
200 gPOTATO, PEELED
100 gCARROT
100 gONION
2 clovesGARLIC
20 gBUTTER, UNSALTED
20 gFLOUR, WHEAT FLOUR, SEMI-COARSE
1 15 ml tablespoonOREGANO, DRIED
1 15 ml tablespoonVINEGAR
1.5 5 ml teaspoonSALT, AVERAGE
0.5 gPEPPER, BLACK PEPPER

Method

Rinse the lentils and soak them in cold water for at least 2 hours (ideally overnight); discard the soaking water.
Cover the lentils with the measured water and simmer for 20 minutes. Add the diced potatoes and carrot and simmer for another 20 minutes until tender.
Fry the finely chopped onion in the butter, sprinkle with the flour and cook into a light roux.
Stir the roux into the soup, add the crushed garlic, marjoram, salt and pepper, simmer for 10 minutes and finish with the vinegar.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Create a menu with this recipe

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 824.2 kcal
Protein: 38.2 g
Fat: 18.7 g
Carbohydrate: 112.8 g
Total carbohydrate (by difference): 136.6 g
Fibre (Fineli): 18.6 g
Saturated fatty acids: 11 g
Sodium: 3,832 mg
Salt (sodium × 2.5): 9.6 g

Per serving

Energy: 206.1 kcal
Protein: 9.6 g
Fat: 4.7 g
Carbohydrate: 28.2 g
Total carbohydrate (by difference): 34.2 g
Fibre (Fineli): 4.7 g
Saturated fatty acids: 2.8 g
Sodium: 958 mg
Salt (sodium × 2.5): 2.4 g

Per 100 g of finished food

Energy: 53.2 kcal
Protein: 2.5 g
Fat: 1.2 g
Carbohydrate: 7.3 g
Total carbohydrate (by difference): 8.8 g
Fibre (Fineli): 1.2 g
Saturated fatty acids: 0.71 g
Sodium: 247.2 mg
Salt (sodium × 2.5): 0.62 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some specific ingredients are represented by the closest generic food with the same culinary function.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0