60 min
Suitable for vegans
Type of dish: Legumes, Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: September, October, November
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.35 kg
Round grain steamed rice 0.1 kg
Onion 0.1 kg
Green pepper 0.1 kg
Garlic, bulb 0.25 ud
Potatoes 0.2 kg
Carrots 0.15 kg
Courgette 0.1 kg
Red pepper 0.1 kg
Cumin 1.0 g
Sweet paprika 3.75 g
  • 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)
Fiber 11.03 g
Saturates 1.2 g
Monounsaturated fatty acids 3.57 g
Polyunsaturated fatty acids 1.42 g
Cholesterol 0.03 mg
Calcium 84.37 mg
Iron 6.19 mg
Zinc 2.48 mg
Vitamin A 425.22 ug
Vitamin C 44.0 g
Folic acid 39.97 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.