Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
330
Calories
13g
Protein
13g
Fat
43g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
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 cup of dried red lentils
- 2 Tablespoons of clarified butter
- 1 medium-sized onion, finely diced
- 1/2 green pepper, finely diced
- 1/2 hot jalapeno pepper, finely diced (more or less, depending on how hot you like it) or cayenne pepper, to taste
- 1 medium tomato, diced
- 1 teaspoon ground cumin powder
Directions
1
Soak the lentils in 2 cups of water for at least 30 minutes.
2
In a saucepan, saute the diced onion and pepper in the butter until starting to brown. Add the tomato and stir over the heat for a minute. Add the lentils (and the water they are soaked in) to the saucepan along with two more cups of water. Add the cumin powder and salt (or chicken bouillon) to taste. Bring to a boil. Then reduce heat, cover, and simmer until the lentils are tender. Add more water while cooking, if necessary.
3
Category:Omanese Recipes
4
Category:Omanese Vegetarian
Recipe sourced from
fandom