Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | 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 prepared lentils (or 1 can)
- 1/4 cup oil
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 small can of tomato paste (70g)
- 1 Maggi cube (onion)
- 1+1/2 cups water
- basil, herbes de provence, oregano
- 1 cup dry couscous
Directions
In a saucepan, heat the oil.
Cook the onions and garlic just for a minute, to soften them up.
Add the tomato paste, Maggi cube, and water.
Season this with lots of herbs.
Bring this to a boil, reduce heat, cover, and simmer for a minute or two.
When you’re bored of waiting, add the couscous and prepared lentils.
Cover again and let cook for 5 minutes on the lowest flame possible.
Category:New Guinean Recipes
Category:New Guinean Appetizers