Photo: Cala
Lentil Soup, Date Balls, Celery Salad
26 ingredients
Serves 12 to 14 (Makes 5 quarts/5 kilograms)
openrecipes
Estimated Nutrition (whole recipe, rough)
757
Calories
18g
Protein
16g
Fat
139g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Date | 1 date (24g) medjool | 66 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Green Lentil | not in our table | 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
- 3 tablespoons (27 grams) kosher salt
- 1 tablespoon (7.6 grams) ground cumin
- 1 tablespoon (5.5 grams) ground coriander
- 1 teaspoon (2.6 grams) ground white pepper
- 1 1/2 teaspoons (4 grams) sweet paprika
- 1 teaspoon (2 grams) ground ginger
- 1/2 teaspoon (1.4 grams) ground turmeric
- 1/4 teaspoon (0.2 gram) saffron threads
- 2 cups (484 grams) tomato paste (not double concentrate)
- 8 quarts plus 1 cup (7.6 kilograms) cold water
- 2 bunches (8 ounces/224 grams) cilantro, leaves and tender stems only
- 1 bunch (4 ounces/112 grams) flat-leaf parsley, leaves and tender stems only
- 1 1/2 pounds (680 grams) yellow onions
- Green leaves from 1 bunch celery, about 3 cups (35 grams); stalks reserved for garnish
- 1/3 cup (44 grams) all-purpose flour
- 2 cups (468 grams) warm water (about 110°F)
- 1/8 teaspoon (0.4 gram) active dry yeast (not quick-rising)
- Kosher salt
- 3 tablespoons (45 grams) fresh lemon juice, or to taste
- 12 Medjool dates
- Extra virgin olive oil
- 1 1/2 cups (288 grams) dried green lentils, preferably French, picked through and rinsed
- Reserved bunch of celery (from above)
- 2 tablespoons (27 grams) extra virgin olive oil
- 2 tablespoons (8 grams) minced flat-leaf parsley
- Kosher salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes