Directions:
- Heat the oil in a large flameproof casserole. Add the onion, carrots, swede and green pepper and fry.
- Gently for 3 minutes until the vegetables are soft but not coloured.
- 2 Stir in the tomato puree, stock and lentils, and season to taste with salt and pepper.
- Bring to the boil, then lower the heat, cover and simmer for 20 minutes until the vegetables are just tender.
- Meanwhile, put the sausagemeat, breadcrumbs and rosemary in a.
- Bowl. Mix thoroughly with your hands, then shape into 12 small balls.
- Peel and core the apple, then cut into 1 cm (1/2 inch) dice. Add with the cinnamon to the soup potato and sausagemeat balls and simmer for a further 25 minutes until all the vegetables are tender.
- Taste and adjust seasoning, then serve hot, sprinkled with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.29 Kcal (1023 kJ) | ||
| Calories from fat | 131.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 22% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 501.82mg | 21% | |
| Potassium | 643.05mg | 14% | |
| Total Carbs | 18.05g | 6% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 10.75g | 22% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.51 Kcal (366 kJ) | ||
| Calories from fat | 47.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 22% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 7% | |
| Sodium | 179.77mg | 21% | |
| Potassium | 230.37mg | 14% | |
| Total Carbs | 6.47g | 6% | |
| Sugars | 1.9g | 21% | |
| Dietary Fiber | 1.9g | 21% | |
| Protein | 3.85g | 22% | |
| Vitamin C | 5.2mg | 24% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.5mg | 7% | |
| Calcium | 16.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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