Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 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 |
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 Uncooked lentils
- 1/2 tsp Salt
- 2 1/4 cup Water
- 1 tbl Olive oil
- 6 x Green onions, sliced
- 1 sm Garlic clove, minced
- 1 1/2 tbl Parsley
- 1 x d Cayenne
- 1 x d Turmeric
- 1/4 cup Water, as needed
- =
Directions
Combine water, lentils, salt in a pot.
Cook till lentils are soft.
Drain, reserve stock.
Heat oil in skillet & saute onions & garlic till onions are translucent.
Add parsley & spices & cook another minute. Set aside.
Combine lentils, cooking water & onion mixture in a food processor
Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip.