Photo: Chiara Conti
Lentils folded into Yogurt, Spinach, and Basil
14 ingredients
7 min + 10 min
openrecipes
Have you seen the little book, Lunch at the Shop: The Art and Practice of the Midday Meal? It's great on many fronts, and I made these Lentils folded into Yogurt, Spinach, and Basil from it.
Estimated Nutrition (whole recipe, rough)
788
Calories
46g
Protein
46g
Fat
57g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1/2 cup pine nuts or chopped walnuts
- 2 cups baby spinach or arugula
- 1 cup fresh basil leaves
- 1 cup cooked lentils
- 2 tablespoons flat-leaf parsley, chopped
- 1 garlic clove, minced
- 1 lemon
- 1 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- fine grain sea salt
- freshly ground pepper
- 1/2 lemon
- 1/2 cup Parmesan cheese, shaved
- to serve: grilled/toasted bread and/or romaine lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes