Lentil Stew with Sausages
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
865
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 865 cal. | (41 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.7 g | (109 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 246.2 μg | (410 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 373 μg | (124 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 2,595 mg | (65 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 271 mg | (90 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Lentils
- 400 grams potatoes
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 30 grams butter
- 1 l Vegetable broth
- 1 jar pickled Pumpkin (200 grams)
- ½ bunch parsley
- 4 Hot dogs
Preparation steps
1.
Rinse lentils in cold water and drain well.
2.
Rinse potatoes, peel and dice. Rinse soup vegetables, trim as needed, peel as needed and cut into cubes. Melt butter in a pot and briefly fry potatoes and prepared soup vegetables. Add lentils and broth. Cover and cook for about 40 minutes. Drain pumpkin in a colander, reserve juice, cut into 1 cm (approximately 1/2 inch) cubes. Add pumpkin and sausage to the pot, heat it and season with salt, pepper and pumpkin juice. Rinse parsley, shake dry and coarsely chop leaves. Serve lentil stew garnished with parsley.
