Lentil and Pancetta Stew

Lentil and Pancetta Stew

4.6 141 ratings

Prep. 10 min

Total 1 h

4 portions

Ingredients

onions quartered
100 g
carrots cut in pieces
100 g
celeriac cut in pieces
80 g
potatoes cut in pieces
200 g
oil
20 g
leeks sliced (5 mm)
100 g
water
900 g
green lentils, dried rinsed
250 g
tomato purée
20 g
sugar
1 tsp
pancetta diced
120 g
vegetable stock cube (for 0.5 l)
1
1 heaped tsp vegetable stock paste, homemade
cider vinegar
30 g
fine sea salt
½ tsp

Difficulty

easy

Nutrition per 1 portion

Protein 23.1 g

Calories 1821 kJ / 435 kcal

Fat 17.2 g

Carbohydrates 47.1 g

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Spain

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UK and Ireland

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