Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
527
Calories
16g
Protein
15g
Fat
85g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 3 1/2 cups water
- 1 1/2 cups lentils
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon crushed oregano leaves
- 1/8 teaspoon ground black pepper
- 2 medium carrots, chopped
- 3 cups hot cooked rice
- =
Directions
1
Cook onion and garlic in oil in Dutch oven 2 to 3 minutes or until tender crisp. Add water, lentils, vinegar, salt, oregano and pepper. Bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes. Add carrots; cook 12 to 15 minutes or until lentils and carrots are tender (some liquid should remain). Serve with hot fluffy rice.
Recipe sourced from
fandom