Porridge with red lentil celery mushrooms
Composition / ingredients
4
servings:
Cooking method
Pour 3 cups of water into a medium saucepan, wait for boiling, add 1 cup of lentils, cook for about 15 minutes until the water is absorbed into the lentils. Pour oil into the pan. Cut onion into cubes, fry for a couple of minutes until fragrant, add finely chopped cabbage, celery, porcini mushrooms cut into thin plates, salt, pepper, finely chopped garlic. Fry until half cooked. Add the finished lentils to the pan. Mix
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Cumin - 333 kcal/100g
- Savoy cabbage - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Red lentils - 314 kcal/100g
- Celery stalk - 12 kcal/100g
