Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Pumpkin | 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
- 2 cups of lentils
- 1/2 cup of chopped celery
- 1 small red onion cut into four quarters
- 1 teaspoon of chopped coriander/cilantro
- 2 large potatoes, cut into small cubes
- 1 tablespoon of oil
- 1/2 lb of gem squash (auyama), cut into small cubes
- 1/2 teaspoon of mashed garlic
- 1 pinch of oregano
- Salt
Directions
In a pot heat the oil, add oregano, onion, garlic, celery and herbs. Stir.
Add the potatoes and gem squash.
Stir to incorporate all the ingredients.
Sautee at medium heat for 2 minutes.
Add the lentils (without the water) and stir until the lentils are very tender.
Add 2 cups of water and simmer at low heat until it reaches a creamy consistency. Adjust salt to taste.
Category:Dominican Recipes
Category:Dominican Vegetarian