Photo: Cala
Estimated Nutrition (whole recipe, rough)
227
Calories
13g
Protein
2g
Fat
44g
Carbs
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 |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 2 cups dry lentils
- 4 cups water
- 2 carrots, finely chopped
- 1 15oz. can tomatoes, crushed or chopped
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh parsley, or 1/2 tablespoon dried flakes
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Directions
1
1.Wash the lentils by rinsing them under running water.
2
2.Put water in a large saucepan. Add the lentils, bring to boil, then reduce to simmer and cover the pan. Cook for 15 minutes.
3
3.Stir in carrots, tomatoes, onion, garlic and seasonings.
4
4.Cover and cook another 15 minutes or until lentils are tender.
Recipe sourced from
fandom