Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
363
Calories
19g
Protein
4g
Fat
68g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 120 g Brown Lentils (1/2 cup)
- 11 null Sun Dried Tomatoes
- 2.5 sprigs Fresh Parsley
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Lemon Juice
- 1 teaspoon Maple Syrup
- 1 teaspoon olive oil
- 1/4 teaspoon Dijon Mustard
- 1 can chickpeas (14oz/400g)
- 1 teaspoon olive oil
- 1 teaspoon Chilli Powder
- 1 pinch Ground Cumin
- 1/4 teaspoon Ground Turmeric
- 1 pinch Sea Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista