Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
651
Calories
15g
Protein
26g
Fat
95g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 cup red split lentils
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf
- 1 tablespoon margarine or butter
- 1 tablespoon olive oil
- 2 large potatoes , cut into ½ inch cubes
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 28 ounces canned diced tomatoes
- 2 teaspoons garam masala
- 1 teaspoon honey or sugar
Directions
1
In a large pot, combine and cook water, lentils, salt and bay leaf.
2
In a large frying pan , combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.
3
Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.
4
Remove bay leaf before serving.
Recipe sourced from
wikibooks