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Ingredients
- 50 g carrots, cut in pieces
- 1 shallot (approx. 40 g), halved
-
6 - 8
fresh basil leaves
or 1 tsp dried basil - 30 g olive oil
- 200 g raw pork sausages, skinless and crumbled
- 700 g water
-
1
tsp vegetable stock paste
or 1 vegetable stock cube (for 0.5 l) - ½ tsp salt
- 320 g short dried pasta (See Variation)
- 200 g canned lentils, rinsed and drained or 170 dried lentils, boiled (see Tip)
- 10 g balsamic vinegar (optional)
- 3 - 4 pinches ground black pepper
- fresh basil leaves, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2432.3 kJ / 581.3 kcal
- Protein
- 23.2 g
- Carbohydrates
- 66.7 g
- Fat
- 21.4 g
- Saturated Fat
- 5.1 g
- Fibre
- 7.4 g
- Sodium
- 684.4 mg
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