Lentil and Pancetta Stew
TM31 TM5 TM6

Lentil and Pancetta Stew

4.6 (94 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1821 kJ / 435 kcal
Protein
23.1 g
Carbohydrates
47.1 g
Fat
17.2 g

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