Braised Lentils with Italian Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 146.6 μg | (244 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,754 mg | (44 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 350 grams Puy or Beluga lentil
- 100 grams Celery
- 2 carrots
- 1 large onion
- 2 garlic cloves
- 100 grams streaky Smoked bacon
- 3 Tbsps olive oil
- 800 grams Diced tomatoes
- ½ l vegetable stock
- salt
- freshly ground peppers
- 1 tsp cayenne pepper
- 1 Cinnamon stick
- 2 bay leaves
- 1 tsp thyme
- 400 grams Italian sausage (or frankfurts if desired)
- 2 Tbsps apple cider vinegar
- thyme (for garnish)
Preparation steps
Rinse the lentils and drain. Rinse the celery and thinly slice. Peel and dice the carrots. Peel and chop the onion. Peel and finely chop the garlic. Cut the bacon into small cubes. In a large pot with a lockable lid, head the oil. Add the celer, carrots, onion, garlic and bacon, and cook until the vegetables are starting to brown.
Add the drained lentils and cook briefly. Reduce the heat and pour in the tomatoes and vegetable stock. Season with salt, pepper and cayenne pepper to taste. Stir in the cinnamon, bay leaves and thyme leaves. Reduce heat to low and cook, covered, for 20 minutes. Add the sausaes and cook for an additional 20 minutes. Season the stew with cider vinegar, and salt and pepper to taste. Serve garnished with thyme sprigs. Serve with white bread if desired.
