Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 cup rinsed lentils
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 garlic cloves, crushed
- 1 medium-sized can tomatoes
- 2 pounds polish sausage
- 1 teaspoon sugar,
- ½ teaspoon freshly ground black pepper,
- 1 bay leaf
- 1 teaspoon salt
Directions
Put 1 cup rinsed lentils in a large saucepan with salted water to cover.
Bring the lentils to a boil, cover them, and cook them over low heat for about 20 minutes, or until they are tender but still hold their shape. Drain them and reserve the cooking liquid.
Heat 2 tablespoons vegetable oil in a flame proof casserole.
Stir in 2 medium onions, chopped and 3 garlic cloves, crushed, and cook the mixture until the onions are tender. #Mix in 1 medium-sized can tomatoes, drained and chopped, and cook the mixture over moderate heat until almost all the liquid has evaporated.
Peel the casing from 2 pounds polish sausage and cut the meat into slices about 1/2 inch thick.
Toss the sausage with the tomato mixture and add the lentils, 1 teaspoon sugar, ½ teaspoon freshly ground black pepper, 1 bay leaf and 1 teaspoon salt.
Stir in a little of the lentil liquid and bake the mixture in a moderate oven for about 30 minutes.
Add more lentil liquid if the mixture looks dry during baking.