Lentil stew with black pudding

60 min
Type of dish: Meats, Legumes
Temperature: Hot
Seasonal period: September, October, November
Allergens:
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Lentils 0.4 kg
Green pepper 0.1 kg
Garlic, bulb 0.4 ud
Carrots 0.1 kg
Stew chorizo sausages 0.05 kg
Salted bacon 0.05 kg
Pork belly 0.05 kg
Black pudding 0.15 kg
Basic Biscaynne sauce 0.125 l
Table salt 3.75 g
See Recipe
Onion 0.125 kg
Chorizo pepper 1.125 ud
Table salt 4.688 g
Sunflower oil 0.013 l
Elaboration
  • The lentils don’t require soaking before cooking.
  • Make a Biscayne sauce.
  • Cut the black pudding into slices, one per portion.
  • Chop the carrot and leek into half-moons.
  • Chop the green pepper, garlic and onion into brunoise.
  • Dice the ribs and the bacon.
  • Cook all the ingredients at once from cold, except the black pudding which will be added at the end so that it does not break whilst cooking.
  • Boil slowly and continuously. Extreme care must be taken at the end of cooking because they can easily stick.
  • Once the lentils are cooked, take out the chorizo and the black pudding and cut into slices.
  • Add the Biscayne sauce and adjust the salt and the thickness.
Nutritional information (1 portion)
Energy
502.83
kcal
Carbohydrates
50.98
g
Proteins
25.4
g
Lipids
24.06
g
Sugars 2.98 g
Salt (Sodium) 1249.74 mg
Folic acid 36.73 ug
Vitamin C 28.92 g
Vitamin A 236.95 ug
Zinc 2.84 mg
Iron 10.68 mg
Calcium 86.09 mg
Cholesterol 38.08 mg
Polyunsaturated fatty acids 5.48 g
Monounsaturated fatty acids 11.37 g
Saturates 7.86 g
Fiber 9.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.