Photo: Cala
Estimated Nutrition (whole recipe, rough)
835
Calories
23g
Protein
27g
Fat
125g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Soup | 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 lentils
- 2 large onions
- 2 ounces butter
- 10 cups water
- 3 teaspoons salt
- 1 teaspoon blackpepper
- Dumplings: 1 cup flour, quarter teaspoon salt with 2 ounces water and two tablespoons olive oil.
- Directions
- -Boil two cups lentils in ten cups water for forty minutes or until soft. Add three teaspoons salt and one teaspoon blackpepper to water.
- -While lentils are boiling, peel and dice two large onions and fry/sautee with two ounces butter in a large saucepan until golden brown, then add to boiling lentils.
- -Knead one cup flour, two ounces water and two tablespoons of olive oil.
- -Pinch off and roll into quarter inch dumplings and throw into boiling soup.
- -Boil for ten more minutes and voila.
- Category:Trinidadian Soups
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom