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Lentil and Pancetta Stew

Lentil and Pancetta Stew
4.6 118 ratings
Prep. 10 min
Total 1 h
4 portions
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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

Nutrition per 1 portion

Calories 435 kcal / 1821 kJ
Protein 23.1 g
Fat 17.2 g
Carbohydrates 47.1 g

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