Lentil and rice stew

60 min

Suitable for vegans

Type of dish: Legumes, Rices

Temperature: Hot

Cuisine type: Vegan cuisine

Meses de temporada*: September, October, November

Allergens:

Ingredients for 5 portions Calculate portions

Lentils 0.35 kg

Rice 0.125 kg

Onion 0.1 kg

Green pepper 0.1 kg

Garlic, bulb 0.25 ud

Potatoes 0.2 kg

Intense olive oil 0.025 l

Carrots 0.15 kg

Courgette 0.1 kg

Red pepper 0.1 kg

Cumin 1.0 g

Sweet paprika 3.75 g

Elaboration

Chop the onion and garlic into brunoise.
Chop the green peppers into 1 cm cubes.
Peel and chop the potato.
Leave the lentils to cook on a slow and continuous heat until they are very tender together with the green peppers.
Add the potatoes and rice in halfway through the cooking process so that they do not break whilst cooking.
Make a fried sauce with the onion, the garlic and the sweet paprika and then mix in sauce with the lentils.
Adjust the salt and the thickness.

Nutritional information (1 portion)

Energy

411.86

kcal

Carbohydrates

71.26

Proteins

20.47

Lipids

6.94

Fiber 10.26 g

Saturates 1.17 g

Monounsaturated fatty acids 3.63 g

Polyunsaturated fatty acids 1.5 g

Cholesterol 0.03 mg

Calcium 86.87 mg

Iron 6.32 mg

Zinc 2.53 mg

Vitamin A 425.22 ug

Vitamin C 44.0 g

Folic acid 44.97 ug

Salt (Sodium) 50.8 mg

Sugars 5.92 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.