Lentil and rice stew

60 min

Suitable for vegans

Type of dish: Legumes, Rices

Temperature: Hot

Cuisine type: Vegan cuisine

Seasonal period: September, October, November

Allergens:

Ingredients for 5 portions Calculate portions

Lentils 0.35 kg

Round grain steamed rice 0.1 kg

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

Sweet paprika 3.75 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

390.01

kcal

Carbohydrates

64.6

Proteins

20.08

Lipids

6.95

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.