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 |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| 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 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 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
- one pound lentils (brown or black)
- one to two cups Rice
- one to two cups elbow macaroni (or similar pasta)
- one cup vegetable oil (evenly divided into two portions)
- one clove garlic, crushed (optional)
- one hot chile pepper, cleaned and chopped (optional)
- three or four ripe tomatoes, chopped ; or one large can crushed tomatoes
- one-half cup water
- two tablespoons vinegar
- salt (to taste)
- one onion, chopped or cut in rings
Directions
Cook the lentils in vegetable stock instead of water.
Add a spoonful of cumin to the tomato sauce.
Add a layer of cooked garbanzo beans (chickpeas)
Assemble the dish in one large serving dish, instead of individual soup bowls.
Cook the lentils, rice, and macaroni together in one large pot, adding them in order such that they are all done at the same time.
Category:Chadian Recipes
Category:Chadian Salads