60 min
Type of dish: Legumes, Meats
Temperature: Hot
Allergens
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.4 kg
Pork ribs 0.1 kg
Leek 0.6 ud
Carrots 0.075 kg
Onion 0.075 kg
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)
Fiber 10.64 g
Saturates 4.54 g
Monounsaturated fatty acids 5.35 g
Polyunsaturated fatty acids 2.76 g
Cholesterol 20.22 mg
Calcium 81.34 mg
Iron 6.77 mg
Zinc 3.12 mg
Vitamin A 186.97 ug
Vitamin C 15.31 g
Folic acid 48.23 ug
Salt (Sodium) 164.72 mg
Sugars 3.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.