60 min
Suitable for vegans
Type of dish: Legumes, Rices
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: September, October, November
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Lenteja 0.35 kg
Round grain steamed rice 0.1 kg
Cebolla 0.1 kg
Ajo 0.25 ud
Patatas 0.2 kg
Calabacín 0.1 kg
Pimiento rojo 0.1 kg
Comino 1.0 g
Pimentón 3.75 g
  • 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)
Fiber 11.03 g
Saturates 1.2 g
Monounsaturated fatty acids 3.57 g
Polyunsaturated fatty acids 1.42 g
Cholesterol 0.03 mg
Calcium 84.37 mg
Iron 6.19 mg
Zinc 2.48 mg
Vitamin A 425.22 ug
Vitamin C 44.0 g
Folic acid 39.97 ug
Salt (Sodium) 50.8 mg
Sugars 5.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.