Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 1/4 c lentils, dried
- 3 tb wine vinegar, red
- 2 tb oil
- 1 ts salt
- 1 pepper, black
- 8 lg shallot, large
- 2 anaheim chiles
Directions
Peel shallots, then cut lengthwise in half. Seed chiles and cut into
1" x 1/8" strips. Wash lentils under cold running water. Simmer them
in lightly salted water for 25 to 30 minutes, or until tender but
still somewhat firm. Drain and rinse under cold water to cool them.
Drain again and set aside.
Combine vinegar, oil, salt and pepper in a bowl, beating with a
whisk. Add lentils, shallots and chiles. Stir gently to mix well.
Marinate at room temperature for about 30 minutes before serving,
stirring periodically.
Category:Yemeni Recipes
Category:Yemeni Salads