Ingredients
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Method
-
Preparing the Lentils
Pick over the lentils, rinse them, then cook them until tender in enough cold water to cover, with a bay leaf and a pinch of salt.
25 min -
Frying the Onion
Heat the oil in a frying pan and fry the finely chopped onion until golden brown.
5 min -
Making the Roux
Sprinkle the flour and paprika over the onion, then stir constantly for a few seconds so that it does not burn.
2 min -
Thickening the Lentils
Mix the roux with a little cold water, pour it into the cooked lentils, and simmer for another 5 minutes until thickened.
5 min -
Seasoning
Beat the sour cream smooth with a little of the stew liquid, then stir it into the stew. Season with vinegar, sugar and salt, and bring it back to the boil before serving.
3 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 065 kcal | 266 kcal |
| Fat | 8,9 g | 2,2 g |
| of which saturates | 3,5 g | 0,9 g |
| Carbohydrates | 188 g | 47 g |
| Protein | 65 g | 16 g |
| Fibre | 30 g | 7,5 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil, bay leaf, water. Calculated with approximate data: onion, vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
May contain: sulphites (depends on the exact product used)
For sensitive digestion: lentils, onion, flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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