Of which 12.8 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (lentils) · Fiber (lentils) · Plant protein (lentils)
Allergens none
Stewed lentils with carrot
Well-seasoned lentils, sweet carrot and a splash of vinegar to bring the dish to life.
Ingredients
- 200 g (7 oz) dried lentils
- 2 carrots, sliced into rounds (120 g / 4 oz)
- 1 chopped onion (100 g / 3½ oz)
- 2 cloves garlic, minced (6 g)
- 1 bay leaf (0.2 g)
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 tbsp apple cider vinegar (15 g / ½ oz)
- fresh parsley, to taste
- salt and pepper, to taste
- 700 ml (3 cups) water
Method
- Rinse the lentils under running water until the water runs clear.
- In a pot, sauté the chopped onion and garlic in 1 tbsp of the olive oil until soft.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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