Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 1 tbsp vegetable oil (I use broth instead)
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- 1 cup uncooked red lentils
- 2 cups water or beef broth or vegetable broth
- 1 (5½ oz) can tomato paste
- ¾ cup water
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- ½ tsp dried oregano
- ½ tsp salt
- 1 pinch cayenne pepper
Directions
In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
Add lentils and water (or broth).
Cover and cook on low heat until lentils are tender (20 – 35 minutes).
Add tomato paste, ¾ cup water and seasonings.
Cover and cook until lentils are soft and mushy (about 10 – 15 minutes).
Serve over cooked spaghetti. If desired, sprinkle with grated Parmesan cheese.