Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | 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 cups water
- 2 tablespoons salt
- 1 lb dried lentils, cleaned
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon dried ground cumin
- 1/2 teaspoon dried ground coriander
- 1 teaspoon cayenne
- 1 teaspoon salt
- =
Directions
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
Whisk together the remaining ingredients; pour over the lentils and combine well.
Chill for 1 to 2 hours and serve cold.