Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Savory | 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 brown lentils
- 2 large onions
- 5 tomatoes
- 3 Tbsp. oil
- 3/4 tsp. salt (or more to taste)
- 1 1/2 tsp. marjoram
- 1 1/2 tsp. savory
Directions
Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked).
While these are cooking, chop onions and tomatoes.
In a very large skillet or pan, saute onions until translucent.
Add tomatoes and stir occasionally. Add marjoram, savory and salt.
When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done).
Cook together for 10-15 minutes more.
Category:Fijian Recipes
Category:Fijian Vegetarian