Photo: Art Rachen
Lentil Almond Stir-Fry Recipe
14 ingredients
Serves 2-3.
openrecipes
A good cold-weather stir-fry recipe. Tiny potatoes, brussels sprout wedges, toasted almonds and lentils are served with a drizzle of mint and a bit of thinned-out, salted plain yogurt, and a sprinkling of chopped dates.
Estimated Nutrition (whole recipe, rough)
776
Calories
35g
Protein
16g
Fat
133g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Date | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 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
- Mint sauce (optional)
- 1 cup fresh mint leaves
- 1/2 serrano chile pepper, de-veined and seeded
- 2 tablespoons olive oil
- pinch of salt
- a touch of sugar, or honey, or agave nectar
- 1 tablespoon lemon juice
- extra-virgin olive oil
- 6 to 8 very small new potatoes, cut into 1/2 pieces
- 2 cups cooked brown or black lentils
- 12 brussels sprouts, trimmed and quartered
- 1/4 cup sliced almonds, toasted
- 1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt
- 2 dates, pitted and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes