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Petit Sale Aux Lentilles Vertes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)133.324
Energy (kCal)3518.6829
Carbohydrates (g)37.8125
Total fats (g)312.0263
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover the hamhock with cold water in a large heavy based saucepan. | 2. Bring to the boil. | 3. Simmer for an hour. | 4. Drain and rinse in cold water. | 5. Peel carrots and onion. | 6. Roughly chop carrots, onion and celery. | 7. Mince garlic. | 8. Slice sausage in thick slices on an angle. | 9. Fry til brown on both sides in olive oil in the same saucepan. | 10. Remove and set aside. | 11. Fry garlic and onion in pan til onion is translucent. | 12. Add other vegetables and stir fry for five minutes or so. | 13. Place ham hock and bouquet garni in saucepan. | 14. Cover with stock and top up with water so meat is covered. | 15. Bring to boil and simmer uncovered for 20 mins. | 16. Add lentils and sausage. | 17. Simmer uncovered for 40 more minutes, until lentils are soft. | 18. Remove ham hock and shred meat into large chunks. | 19. Replace shredded meat in stew. | 20. Add salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ham hock 1 smoked - - - -
    sausage 2 smoked 3138.8629 5.8967 129.274 284.2213
    green lentil 375 - - - -
    celery rib 2 - - - -
    carrot 2 59.04 13.7952 1.3392 0.3456
    onion 1 60.0 14.01 1.65 0.15
    garlic clove 2 - - - -
    bouquet garni - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    vegetable stock 2 cups 22.1 4.1106 1.0608 0.3094
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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