- 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.
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