Lentil and rice stew
60 min

Allergens
Ingredients for 5 portions
Calculate portions
Onion
0.1 kg
Green pepper
0.1 kg
Garlic, bulb
0.25 ud
Potatoes
0.2 kg
Intense olive oil
0.025 l
Carrots
0.15 kg
Courgette
0.1 kg
Red pepper
0.1 kg
Cumin
1.0 g
Elaboration
- 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)
Energy
409.49
kcal
Carbohydrates
71.0
g
Proteins
20.36
g
Lipids
6.84
g
Fiber
10.26
g
Saturates
1.16
g
Monounsaturated fatty acids
3.62
g
Polyunsaturated fatty acids
1.44
g
Cholesterol
0.03
mg
Calcium
85.52
mg
Iron
6.14
mg
Zinc
2.5
mg
Vitamin A
379.9
ug
Vitamin C
44.0
g
Folic acid
44.97
ug
Salt (Sodium)
50.54
mg
Sugars
5.66
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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