Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
575
Calories
40g
Protein
26g
Fat
47g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ounce butter
- 8 ounces lentils
- 1 carrot, diced
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 1/2 small swede or turnip, diced
- salt
- freshly ground black pepper
- 48-50 fluid ounces ham stock (or other stock)
- freshly chopped parsley
- =
Directions
1
Melt the butter in a large saucepan and sauté the lentils and all the vegetables.
2
Season with salt and black pepper and add the stock.
3
Bring to the boil and simmer for 2 hours.
4
Adjust the seasoning to taste and serve garnished with parsley.
Recipe sourced from
fandom