Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
478
Calories
16g
Protein
21g
Fat
65g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Watercress | 1 cup (34g) | 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
- 1 cup Dry Black lentils (210g)
- 1 Apple
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Lemon Juice
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon Mustard
- salt (optional)
- pepper (optional)
- Watercress
- 1/4 cup Pine Nuts
- 2 tablespoons finely chopped parsley
- 1.5 litres Vegetable Stock
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