Photo: Cala
Estimated Nutrition (whole recipe, rough)
449
Calories
10g
Protein
28g
Fat
45g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Green Lentil | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | 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 olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons (or more) curry powder
- 1 cup French green lentils
- 4 1/4 cups (or more) water, divided
- 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons (1/4 stick) butter
- 2 green onions, thinly sliced 1 lemon, cut into 6 wedges
- Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.
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