Hearty Lentil Stew
Healthy, because
Even smarter
Nutritional values
Lentils score points with a high iron content, which is important for blood formation and oxygen transport in the blood. Celery is rich in essential oils, which have a positive effect on a prepared stomach. In addition, mustard oils can successfully kill bacteria and viruses and make us fit for the cold season.
The dish can also be prepared vegetarian and vegan, replacing the meat broth with vegetable broth and the sausages with avenger tofu. The slightly smoky taste of the tofu also provides a hearty aroma here. With small diced paprika even more vitamins are added to the stew.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 133.6 μg | (223 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Lentils
- 150 grams Celery root
- 2 carrots
- 1 onion
- 1 l Beef broth
- 1 bay leaf
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 3 Hot dogs (such as Debrecziner)
- salt
- freshly ground peppers
- 2 Tbsps Wine vinegar
- 1 Tbsp freshly cut parsley
Preparation steps
Rinse the lentils in a colander and drain. Peel celery root, carrots and onion and dice finely.
Bring the broth to a boil. Add vegetables, drained lentils and bay leaf. Cover and simmer over low heat for 30 minutes, stiring occasionally and .
Melt the butter in a small saucepan, stir in the flour and whisk until golden brown. Whisk in a ladle of cooking water from the lentils (carefully avoiding splashes). Stir the butter-flour mixture into the lentils and simmer uncovered until the stew thickens slightly, about 10 minutes. Stir occasionally and add more broth if needed.
Cut sausages diagonally into slices and fry until light golden brown in a pan. Add to the stew and season with salt, pepper and vinegar. Remove the bay leaf, sprinkle with the parsley and serve.
