Lentil and rice stew
Allergens:
Ingredients for 5 portions
Calculate portions
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
g
Proteins
20.47
g
Lipids
6.94
g
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.
-
Type of dish
- Juices, milkshakes and beverages
- Burguers
- Beers
- Dessert
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Shellfish
- Meats
- Sándwich
- Ice creams and sorbets
- Pastries
- Coffee, chocolate and infusion
- Main course
- Birds
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- 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
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed