Lentil and rice stew
Allergens:
Ingredients for 5 portions
Calculate portions
Lenteja
0.35 kg
Round grain steamed rice
0.1 kg
Cebolla
0.1 kg
Pimiento verde
0.1 kg
Aceite de oliva intenso
0.025 l
Zanahoria
0.15 kg
Calabacín
0.1 kg
Pimiento rojo
0.1 kg
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
390.01
kcal
Carbohydrates
64.6
g
Proteins
20.08
g
Lipids
6.95
g
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.
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