Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
760
Calories
27g
Protein
2g
Fat
160g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 1/2 lbs. Black lentils, about 3 cups
- 2 Peeled, chopped potatoes
- 2 tablespoons Flour
- 6 Crushed garlic cloves
- 1/4 cup Chopped corriander
- 1/4 cup Lemon juice
- dashes of Salt and pepper
Directions
1
1) Boil lentils in water for 15 minutes.
2
2) Add over the potatoes and continue cooking till lentils are tender.
3
3) Fry garlic, corriander with tablespoon olive oil till slightly tender.Mix flour with little water. Add to lentils with the garlic mixture.Cook 30 minutes on medium heat.
4
4) Before serving add lemon juice.Serve hot or cold with pita bread as an appetizer.
5
Category:Arabian Recipes
6
Category:Arabian Appetizers
Recipe sourced from
fandom