Photo: Cala
Estimated Nutrition (whole recipe, rough)
283
Calories
10g
Protein
14g
Fat
31g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | 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 tb Ghee or vegetable oil
- 1 md Onion, chopped
- 12 ea Peppercorns
- 4 ea Bay leaves, crumbled
- 3 3/4 c Vegetable stock
- 1/2 lb Red lentils, washed
- 2 tb Chopped fresh parsley
- 3 ea Dry red chilies, seeded
- Salt
- 1 ea 1/2" piece of ginger, grated
- =
Directions
1
Heat ghee (or oil) over low heat. Add onion & cook till it softens, stirring occasionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & continue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.
Recipe sourced from
fandom