Bowl of Meat and Pulses
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
878
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 878 cal. | (42 %) | ||
Protein | 57 g | (58 %) | ||
Fat | 50 g | (43 %) | ||
Carbohydrates | 49 g | (33 %) | ||
Sugar added | 2 g | (8 %) | ||
Roughage | 12.4 g | (41 %) |
more nutritional values
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 4.8 mg | (40 %) | ||
Vitamin K | 69.6 μg | (116 %) | ||
Vitamin B₁ | 0.7 mg | (70 %) | ||
Vitamin B₂ | 0.7 mg | (64 %) | ||
Niacin | 28.7 mg | (239 %) | ||
Vitamin B₆ | 0.9 mg | (64 %) | ||
Folate | 160 μg | (53 %) | ||
Pantothenic acid | 2.9 mg | (48 %) | ||
Biotin | 6.4 μg | (14 %) | ||
Vitamin B₁₂ | 6.2 μg | (207 %) | ||
Vitamin C | 46 mg | (48 %) | ||
Potassium | 1,571 mg | (39 %) | ||
Calcium | 94 mg | (9 %) | ||
Magnesium | 147 mg | (49 %) | ||
Iron | 8.5 mg | (57 %) | ||
Iodine | 7 μg | (4 %) | ||
Zinc | 10.7 mg | (134 %) | ||
Saturated fatty acids | 16.9 g | |||
Uric acid | 518 mg | |||
Cholesterol | 166 mg | |||
Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups lamb (e. g. leg, diced)
- 2 Tbsps olive oil
- 2 onions (finely chopped)
- 2 garlic cloves
- 2 ½ cups waxy potatoes (diced)
- 2 cups lamb stock
- 1 ⅔ cups Brown Lentils (washed and drained)
- 2 Pear (diced)
- balsamic vinegar
- fresh Horseradish (grated)
- honey
- To granish
- fresh Horseradish (grated)
- fresh parsley (chopped)
Preparation steps
1.
Fry the meat in hot oil on all sides. Add the onions, garlic and potatoes and fry for a few minutes, then stir in the stock. Add the lentils and simmer very gently for around 1 hour.
2.
Add the pears in the last 15 minutes of cooking time. If necessary add a little more stock. Finally season with balsamic vinegar, salt, horseradish, honey and ground black pepper. Serve garnished with horseradish and parsley.