Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Flaxseed | 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
- =
- 3/4 cup lentils, rinsed
- 1/4 cup walnut halves
- 1 Tbs. flaxseed oil or olive oil
- 1 small clove garlic, peeled
- 1/2 tsp. salt
- 1 cup finely minced arugula, spinach or watercress leaves
- 3 Tbs. vegetable broth
- 1/4 tsp. ground cumin
- 1/8 tsp. ground coriander
- =
Directions
In small saucepan, combine lentils and 1 1/2 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Drain well. Transfer to small bowl.
In small food processor or blender, process walnuts and oil to smooth paste. With rubber spatula, scrape mixture into bowl with lentils. Mash to paste with fork.
On cutting board, cut garlic in half; sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with arugula, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.