Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 100 g puy lentils
- 100 g rice
- 2 cups water
- 2 tablespoons olive oil
- 25 g butter
- 2 medium onions
- 3 cloves garlic, crushed
- 2 teaspoons coriander, ground
- 1 teaspoon turmeric
- 1 teaspoon cumin
- pinch of cayenne pepper
- 4 tomatoes, chopped
- 2 tablespoons lemon juice
- pepper & salt to taste
- parsley
- =
Directions
Soak lentils for 4-5 hours. In a saucepan filled with water, cook lentils for 40 minutes or until they are soft. In another saucepan, fry onions and garlic in butter until soft. Add spices and rice and stir. Add water, tomatoes and lemon juice. Simmer until rice is cooked. Add more water if necessary. Add cooked lentil. Season with salt and paper. Serve garnished with parsley.