Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
321
Calories
12g
Protein
14g
Fat
38g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- ½ cup lentils, picked over, rinsed and drained
- ½ onion, halved
- 1 clove garlic, crushed
- 1 bay leaf
- 1 red bell pepper, seeded and finely diced
- ½ red onion, chopped
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tsp olive oil
- 2 tsp white wine vinegar
- 1 tsp chopped fresh sage
Directions
1
Bring large pot of water to a boil over high heat.
2
Add lentils, onion quarters, garlic and bay leaf.
3
Cook until lentils are just tender, 20 to 30 minutes.
4
Discard onion, garlic and bay leaf.
5
Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, ¼ tsp salt and ¼ tsp freshly ground pepper.
6
Cool to room temperature before serving.
Recipe sourced from
fandom