Try this Indian Lentil and Split Pea Spread recipe, or contribute your own.
Suggest a better descriptionThe Sept., 1997, issue of Bon Appetit arrived today -- and there was a recipe from Terra Bistro in the Vail Athletic Club that caught my eye. Cook lentils and split peas in large pot of boiling salted water until very tender, about 35 min. Drain. Heat 1/3 c oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 min. Add turmeric and cumin and stir 1 minute. Transfer mixture to processor. Add lentils and split peas, cilantro, lemon juice, chili poder and remaining 3 tbls oil. Process until smooth. Season generously with salt and pepper. Transfer to medium bowl. Serve with pita bread. Can be prepared 1 day in advance: cover and refrigerate. Bring to room temperature before serving. Posted to JEWISH-FOOD digest V97 #231 by jchavelh@notes.cc.bellcore.com on Aug 13, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Cup (18g) | ||
Recipe Makes: 4 Cups | ||
|
||
Calories: 18 | ||
Calories from Fat: 6 (33%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.8mg | 0 % | |
Potassium 83.8mg | 2 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.