Lentil stew
Ingredients for 5 portions
Calculate portions
Elaboration
- The lentils don’t require soaking before cooking.
- Peel the potato and chop it so that it releases the starch better. Chop the carrot and leek into half-moons and the onion into brunoise.
- Dice the ribs and the bacon.
- Cook everything together, (except the potato and the onion), in cold water.
- Boil slowly and continuously. Extreme care must be taken at the end of cooking because they easily stick.
- Gently fry the onion separately to obtain a nice sauce and add paprika off the heat.
- Once the lentils are cooked, add the sauce and adjust the salt and the thickness.
- Take out the chorizo, cut it up and add it back to the saucepan.
- The dish is now ready to serve.
Nutritional information (1 portion)
Energy
386.88
kcal
Carbohydrates
52.51
g
Proteins
24.11
g
Lipids
11.11
g
Fiber
10.64
g
Saturates
3.76
g
Monounsaturated fatty acids
4.22
g
Polyunsaturated fatty acids
2.1
g
Cholesterol
18.98
mg
Calcium
80.29
mg
Iron
6.72
mg
Zinc
3.01
mg
Vitamin A
186.97
ug
Vitamin C
15.31
g
Folic acid
48.14
ug
Salt (Sodium)
104.88
mg
Sugars
3.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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