Ingredients
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Method
-
Preparing the peas
Soak the yellow split peas overnight, then drain them and simmer in fresh water until soft.
-
Onion fat base
Heat the lard in a frying pan and fry the finely chopped onion until golden.
5 min -
Making the roux
Sprinkle the flour over the onion and cook briefly, then season with paprika, taking care not to let it burn.
3 min -
Assembling the stew
Stir the roux into the cooked peas and simmer for a few minutes until thickened.
10 min -
Seasoning
Season with salt, crushed garlic and vinegar, then finish with the sour cream.
2 min -
Serving
Sprinkle with fresh parsley before serving, and serve warm.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 610 kcal | 402 kcal |
| Fat | 50 g | 12 g |
| of which saturates | 21 g | 5,3 g |
| Carbohydrates | 224 g | 56 g |
| Protein | 78 g | 20 g |
| Fibre | 71 g | 18 g |
An estimate calculated from the raw weight of the ingredients. Not included: water, lard, vinegar, parsley. Calculated with approximate data: yellow split peas, onion. 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: yellow split peas, onion, flour, garlic, 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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