Lentil stew

60 min

Type of dish: Legumes, Meats

Temperature: Hot

Seasonal period: September, October, November

Allergens:

Ingredients for 5 portions Calculate portions

Lentils 0.4 kg

Pork ribs 0.1 kg

Stew chorizo sausages 0.05 kg

Potatoes 0.2 kg

Leek 0.6 ud

Carrots 0.075 kg

Onion 0.075 kg

Sweet paprika 0.5 g

Pork belly 0.1 kg

Elaboration

The lentils don’t require soaking before cooking.
Peel the potato and chop it so that it releases the starch better. Chop the carrot and leek into half-moons and the onion into brunoise.
Dice the ribs and the bacon.
Cook everything together, (except the potato and the onion), in cold water.
Boil slowly and continuously. Extreme care must be taken at the end of cooking because they easily stick.
Gently fry the onion separately to obtain a nice sauce and add paprika off the heat.
Once the lentils are cooked, add the sauce and adjust the salt and the thickness.
Take out the chorizo, cut it up and add it back to the saucepan.
The dish is now ready to serve.

Nutritional information (1 portion)

Energy

420.9

kcal

Carbohydrates

52.46

Proteins

25.59

Lipids

14.27

Sugars 3.45 g

Salt (Sodium) 164.76 mg

Folic acid 48.23 ug

Vitamin C 15.31 g

Vitamin A 193.01 ug

Zinc 3.12 mg

Iron 6.79 mg

Calcium 81.52 mg

Cholesterol 20.22 mg

Polyunsaturated fatty acids 2.76 g

Monounsaturated fatty acids 5.35 g

Saturates 4.54 g

Fiber 10.64 g

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