Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
348
Calories
10g
Protein
24g
Fat
25g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 lb. green lentils
- 1 carrot, halved
- 1 celery stalk, cut into 3 pieces
- 1 yellow onion, peeled and halved
- About 5 fresh flat-leaf parsley sprigs
- 1 red onion, chopped
- 1 roasted red bell pepper, seeded and chopped
- 2/3 cup chopped fresh flat-leaf parsley
- 2 Tbs. red wine vinegar
- 1 Tbs. olive oil
- 1/2 cup crumbled feta cheese
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes