Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Pita Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 8 cup Water
- 1 cup Rinsed lentils
- 1 cup Uncooked rice not instant
- 1 med Onion cut into julienne strips
- 1/4 cup Olive oil
- Salt and pepper to taste
- Green onions to garnish
- 1/2 cup plain yoghurt per person
- Cucumbers peeled seeded and diced Minced garlic and dried mint
- Pita bread
- =
Directions
Add the water to the lentils and boil for 10 minutes.
Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils.
Salt and pepper to taste and simmer an additional 5 minutes.
Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint.
Accompany with pita bread.