- 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)
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.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed