60 min
Type of dish: Meats, Legumes
Temperature: Hot
Seasonal period: September, October, November
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.4 kg
Green pepper 0.1 kg
Garlic, bulb 0.4 ud
Carrots 0.1 kg
Pork belly 0.05 kg
Black pudding 0.15 kg
  • The lentils don’t require soaking before cooking.
  • Make a Biscayne sauce.
  • Cut the black pudding into slices, one per portion.
  • Chop the carrot and leek into half-moons.
  • Chop the green pepper, garlic and onion into brunoise.
  • Dice the ribs and the bacon.
  • Cook all the ingredients at once from cold, except the black pudding which will be added at the end so that it does not break whilst cooking.
  • Boil slowly and continuously. Extreme care must be taken at the end of cooking because they can easily stick.
  • Once the lentils are cooked, take out the chorizo and the black pudding and cut into slices.
  • Add the Biscayne sauce and adjust the salt and the thickness.
Nutritional information (1 portion)
Fiber 9.86 g
Saturates 7.86 g
Monounsaturated fatty acids 11.37 g
Polyunsaturated fatty acids 5.48 g
Cholesterol 38.08 mg
Calcium 86.09 mg
Iron 10.68 mg
Zinc 2.84 mg
Vitamin A 236.95 ug
Vitamin C 28.92 g
Folic acid 36.73 ug
Salt (Sodium) 1249.74 mg
Sugars 2.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.