Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | 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
- 375 g green lentils, soaked for 1 hour
- salt, to taste
- fresh ground black pepper, to taste
- 1 kg spinach
- 2 onions, cut in half then sliced thinly
- 4 tablespoons oil
- 6 garlic cloves, sliced
- 1 tablespoon plain flour
- 1 1/2 lemons, juice
Directions
Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
Sauté the onions and garlic in oil until soft, add the flour and stir well.
Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
Serve very hot.
Category:Somalian Recipes
Category:Somalian Vegetarian