Lentils with leek

120 min
Suitable for vegans
Type of dish: Legumes, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.4 kg
Red pepper 0.1 kg
Chopped green pepper 0.1 kg
Leeks, 0.25 kg
Potatoes 0.15 kg
Dados de cebolla 0.1 kg
Diced tomato 0.15 kg
Intense olive oil 0.05 l
Sweet paprika 10.0 g
Table salt 3.75 g
Elaboration

PREELABORATION

  • Peel and dice the potato. 
  • Dice the red pepper into 1 cm dices. 

ELABORATION

  • Boil the lentils with the carrot and peppers in cold water. 
  • Sauté the onion in olive oil, add the blended tomato and let it reduce. When finished, add a bit of sweet paprika.
  • When there are 45 minutes left for the lentils to be finished, add the diced potato and the leek and let it cook all together. 
  • When the lentils are cooked, add the sautéed onion, tomato and sweet paprika.  
  • Season with salt and thickness, serve in a 10 gastronorm tray. 
Nutritional information (1 portion)
Energy
515.32
kcal
Carbohydrates
63.19
g
Proteins
22.4
g
Lipids
20.82
g
Fiber 13.17 g
Saturates 6.26 g
Monounsaturated fatty acids 7.13 g
Polyunsaturated fatty acids 2.18 g
Cholesterol 0.05 mg
Calcium 103.39 mg
Iron 7.34 mg
Zinc 2.83 mg
Vitamin A 238.36 ug
Vitamin C 51.67 g
Folic acid 114.92 ug
Salt (Sodium) 575.67 mg
Sugars 9.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.