Photo: Cala
Estimated Nutrition (whole recipe, rough)
489
Calories
14g
Protein
15g
Fat
78g
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 |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Green Lentil | not in our table | 0 |
| Water | not in our table | 0 |
| Sunflower Oil | 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 cup dried barley
- 1/2 cup dry green lentils or red lentils
- 6 cups water
- 2 medium onions, chopped
- 2 tablespoons olive oil or sunflower oil
- 1 tablespoon dried mint or parsley
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- =
Directions
1
Put everything into a pot and then bring to a gentle boil.
2
Simmer for 1 1/4 hours, stirring occasionally.
3
Variations: Fry the onions in the oil before putting them in the pot.
4
Add 1 cup of cooked chick peas or red kidney beans a few min before serving
Recipe sourced from
fandom