Lentil Stew
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you want to reduce the fat content of the dish even further, it is best to use poultry sausages.
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.7 g | (59 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 134.7 μg | (225 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,596 mg | (40 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Lentils
- 200 grams Celery
- 3 carrots
- 3 waxy potatoes
- 1 onion
- 2 bay leaves
- 15 grams butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps Wine vinegar
- 4 Hot dogs (sliced, about 60 grams)
- parsley (for garnish)
Preparation steps
Soak the lentils overnight.
Peel the celery, carrots, potatoes and the onion and dice into small cubes. Bring approximately 700 ml (approximately 3 cups) of water to a boil in a pot. Add diced vegetables, drained lentils and bay leaves. Cover and simmer over low heat for about 30 minutes. Stir occasionally while cooking and pour in more water if needed.
Melt the butter in a small saucepan, stir in the flour and cook until light brown. Stir a ladle of cooking water from the lentils into the roux (being careful of splashes!). Stir diluted roux into the lentils and simmer uncovered about 10 minutes longer, so the stew thickens slightly. Add salt, pepper and vinegar to taste, place the hot dogs in the stew and let heat through for about 5 minutes. Remove bay leaves. Serve garnished with parsley leaves.
