Lentil soup with sausage
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 6, 9
Materials
| Vegetable broth | 3 g |
| Garlic | 3 g |
| Dry lentils | 40 g |
| Soup seasoning | 2 ml |
| Marjoram | 0,5 g |
| Frankfurters | 80 g |
| Ground black pepper | 0,1 g |
| Salt | 3 g |
| Yellow onion | 10 g |
| All-purpose flour | 12 g |
| Oil | 10 ml |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1159 kJ | 11,00 g | 32,94 g | 11,58 g |
Description
Rinse the lentils thoroughly, cover with water, and cook until tender. Sauté the chopped onion in oil until translucent. Dust with flour and prepare a light roux, gradually stirring in the vegetable broth and simmering. Add crushed marjoram, pepper, and garlic mashed with salt, stirring continuously. Finally, add the cooked lentils, sliced and sautéed sausage, and simmer briefly. Adjust seasoning of the finished soup as needed.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof