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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1/2 c Red lentils
- 2 lg Onions
- 1/2 c Oil
- 3 tb Tomato paste
- 1/2 ts Paprika; sweet or hot
- 1 Garlic
- 1/2 ts Ground ginger
- 1/4 ts Black pepper
- 1 ts Salt
- 3 c Water
Directions
Sort the lentils and soak in tap water for 30 minutes.
Rinse in running water and drain.
Peel and finely chop the onions. peel and mash the garlic.
Heat the oil in large pan and saute the onion until golden.
Add tomato paste and paprika and mix.
Add half the water and the garlic,ginger pepper and salt.
Stir well and then add the rest of the water, stir again, cover and bring to boil.
When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.
Serve hot.
Category:Central African Recipes
Category:Central African Vegetarian