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Ingredients
- 800 g dried Puy lentils
- 2400 g water plus extra for soaking
- 100 g carrots peeled, cut in pieces (3-4 cm)
- 100 g spring onions cut in pieces (3-4 cm)
- 100 g red peppers cut in pieces (3-4 cm)
- 100 g green peppers cut in pieces (3-4 cm)
- 100 g olive oil
- 4 tsp fine sea salt
-
4
tsp sweet paprika
or 4 tsp hot paprika -
1
vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste homemade - 300 g chorizo cut in slices (0.5 cm)
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste homemade
- Nutrition
- per 1 portion
- Calories
- 353 kcal / 1480 kJ
- Protein
- 21 g
- Fat
- 14 g
- Carbohydrates
- 29 g
- Fiber
- 12.1 g
- Saturated fat
- 3 g
- Sodium
- 853 mg
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