Spanish Sausage, Vegetable and Lentil Stew

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Spanish Sausage, Vegetable and Lentil Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
618
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie618 kcal(29 %)
Protein26.57 g(27 %)
Fat24.71 g(21 %)
Carbohydrates81.83 g(55 %)
Sugar added0 g(0 %)
Roughage15.77 g(53 %)
Vitamin A1,438 mg(179,750 %)
Vitamin D0.64 μg(3 %)
Vitamin E2.25 mg(19 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.25 mg(23 %)
Niacin7.69 mg(64 %)
Vitamin B₆0.74 mg(53 %)
Folate100.49 μg(33 %)
Pantothenic acid1.13 mg(19 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C88.29 mg(93 %)
Potassium1,899.05 mg(47 %)
Calcium125.5 mg(13 %)
Magnesium83.9 mg(28 %)
Iron4.8 mg(32 %)
Iodine1.05 μg(1 %)
Zinc2.43 mg(30 %)
Saturated fatty acids7.19 g
Cholesterol37.42 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (chopped)
2 cloves
garlic (crushed)
25 ounces
potatoes (peeled and cut into chunks)
4
carrots (thickly sliced)
2
Parsnips (thickly sliced)
1
red Bell pepper (sliced)
2 tablespoons
4 cups
½ cup
6 ounces
Chorizo (sliced)
3
tomatoes (sliced)
To garnish
How healthy are the main ingredients?
oniongarliccarrotParsniptomato

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Heat the oil in a flameproof casserole dish and cook the onion and garlic for 3-4 minutes until softened.
3.
Add the potatoes, carrots, parsnips and red pepper and cook for 6-7 minutes, until the vegetables are golden.
4.
Stir in the curry powder, pour in the stock and bring to a boil. Add the lentils, chorizo and tomatoes cover and cook in the oven for 20-30 minutes until the lentils and vegetables are tender and the sauce has thickened.
5.
Garnish with sage leaves.