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Ingredients
- 800 g de lentilles vertes du Puy, sèches
- 2400 g d'eau, et un peu pour les lentilles
- 100 g de carotte, coupée en morceaux (3-4 cm)
-
100
g de ciboule, coupée en tronçons (3-4 cm)
or 50 g d'oignon doux, coupé en morceaux (3-4 cm) - 100 g de poivron rouge, coupé en morceaux (3-4 cm)
- 100 g de poivron vert, coupé en morceaux (3-4 cm)
- 100 g d'huile d'olive
- 2 c. à café de sel, à ajuster en fonction des goûts
-
2
c. à café de paprika doux en poudre
or 2 c. à café de paprika fort en poudre -
2
c. à café bombées de fond de légumes maison
or 2 cubes de bouillon de légumes, émiettés - 200 g de chorizo, coupé en tranches (0,5 cm)
- 100 g de jambon cru, en dés (1 x 1 cm)
- Nutrition
- per 1 portion
- Calories
- 1480 kJ / 353 kcal
- Protein
- 21 g
- Carbohydrates
- 29 g
- Fat
- 14 g
- Saturated fat
- 3 g
- Fiber
- 12.1 g
- Sodium
- 853 mg
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