Brown Lentils 500g
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CHF 3.00
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Unit: 500 g
Lentils go especially well in stews together with meat, sausages and also in soups. They are also ideal for curries and dhal, and used in stuffing and puréed as a savoury spread.
Ingredients
Brown lentils
Allergens
May contain: gluten
Nutritional information
| 100g enthalten | |
|---|---|
| Energy in KJ | 1140 kJ |
| Energy in Kcal | 273 kcal |
| Fat | 1.5 g |
-- davon Saturated fat | 0.5 g |
| Carbohydrates | 40.0 g |
-- davon Sugars | 2.0 g |
| Dietary fiber | 18.0 g |
| Protein | 24.0 g |
| Salt | 30 mg |
Preperation
Lentil stew
500 g of vegetables (such as carrots, leeks, celery, onion, garlic)
500 g of potatoes
5 dl broth
150 g lentils
Salt, pepper, thyme, marjoram
Preparation:
Vegetables and potatoes cut into small cubes (about 1 cm) in a pan and cook about 15 minutes just tender (with lid closed)
Bouillon dissolve in water, poured over vegetables with 2 dl, gradually add a little broth
Lentils in a sieve and rinse briefly with water, then add to the stew
Add remaining broth (2 dl), so that the lenses can absorb the water (if necessary yet add more water)
Let simmer for 10 mins
season to taste
500 g of vegetables (such as carrots, leeks, celery, onion, garlic)
500 g of potatoes
5 dl broth
150 g lentils
Salt, pepper, thyme, marjoram
Preparation:
Vegetables and potatoes cut into small cubes (about 1 cm) in a pan and cook about 15 minutes just tender (with lid closed)
Bouillon dissolve in water, poured over vegetables with 2 dl, gradually add a little broth
Lentils in a sieve and rinse briefly with water, then add to the stew
Add remaining broth (2 dl), so that the lenses can absorb the water (if necessary yet add more water)
Let simmer for 10 mins
season to taste