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Lentil and Pancetta Stew
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- 100 g onions, quartered
- 100 g carrots, cut in pieces
- 80 g celeriac, cut in pieces
- 200 g potatoes, cut in pieces
- 20 g oil
- 100 g leeks, sliced (5 mm)
- 900 g water
- 250 g green lentils, dried, rinsed
- 20 g tomato purée
- 1 tsp sugar
- 120 g pancetta, diced
vegetable stock cube (for 0.5 l)
or 1 heaped tsp vegetable stock paste, homemade
- 30 g cider vinegar
- ½ tsp fine sea salt
- per 1 portion
- 1821 kJ / 435 kcal
- 23.1 g
- 47.1 g
- 17.2 g
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