Photo: Cala
Estimated Nutrition (whole recipe, rough)
1138
Calories
38g
Protein
22g
Fat
200g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Red Kidney Bean | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Butter - 25 g (1 oz),
- Carrots - 225 g (8 oz), diced,
- Parsnips - 225 g (8 oz), diced,
- Onion - 1 sliced,
- Potatoes - 2 peeled and diced,
- Green pepper - 1 seeded and diced,
- Lentils - 50 g (2 oz),
- Vegetable stock - 450 ml,
- Milk - 450 ml,
- Bouquet garni - 1,
- Red kidney beans - 1 x 213 g (7 oz) can drained,
- Butter beans - 1 x 213 g can (7 oz) drained,
- Sprigs fresh parsley - to garnish,
- Bread rolls - to serve.
- =
Directions
1
1. Melt butter in a large non-stick frying pan and add the prepared vegetables and cook until softened.
2
2. Add lentils, stock, milk and bouquet garni and simmer for 15-20 minutes. Remove and discard bouquet garni.
3
3. Add beans and heat through. Garnish with parsley and serve with bread rolls.
Recipe sourced from
fandom