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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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
- 100g (4oz) dried brown lentils
- 600ml (1 pint) water
- 2 tablespoons flat leaf parsley, finely chopped (stems discarded)
- 1 garlic clove, crushed
- 1 bay leaf
- juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon salt
- pinch of black pepper
Directions
Wash, sort lentils and soak in plenty of cold water for 2 hours.
Place lentils, bay leaf and cumin seeds in a medium saucepan. Add 600ml (1 pint) boiling water and bring to the boil. Cover and simmer for 30 minutes, or until tender. Drain and leave to one side.
In a medium bowl, mix together the lemon juice, olive oil, garlic, salt and pepper.
Next add the warm lentils and chopped parsley. Mix well and refrigerate for 1 hour.
Category:Arabian Recipes
Category:Arabian Salads