Braised Lentils with Blood Sausage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 111.4 μg | (186 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 carrots
- 200 grams Celery root
- 3 onions
- 4 Tbsps olive oil
- 250 grams Lentils
- 500 milliliters Vegetable broth
- 100 milliliters Red wine
- 2 Tbsps Pastry flour
- vegetable oil (for frying)
- 400 grams Blood sausage
- 2 Tbsps finely chopped Basil
- 2 Tbsps balsamic vinegar
- salt
- peppers
Preparation steps
Peel the carrots, celery root and 1 onion, and finely dice. Heat 2 tablespoons oil in a skillet. Add the vegetables. Stir in the lentils and broth. Cover and simmer until the lentils are soft, about 40 minutes. Add more broth if necessary. During the last 10 minutes of cooking, stir in the wine, and simmer uncovered to reduce liquid.
Peel and thinly slice the remaining onions. Mix with 1 tablespoon flour. Fry the onions in a pot of 170°C (approximately 350°F) oil until golden brown, about 1-2 minutes. Drain on paper towels.
Slice the blood sausage and coat in the remaining flour. Heat the remaining oil in a skillet and sear the sausage until golden, about 2-3 minutes.
Stir the basil into the lentil mixture. Season with vinegar, salt and pepper to taste.
To serve, divide the lentils between plates. Top with the sliced blood sausage and garnish with the fried onions.
