Try this Egyptian Lentils recipe, or contribute your own.
Suggest a better descriptionPlace lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.. In a small skillet add 1 tbl of oil and saute finely chopped peppers for 2 minutes. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes. In another skillet heat 2 tbls oil, add onions and saute until brown around the edges. Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately. Posted by Fred Peters.
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 429 | ||
Calories from Fat: 55 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2251mg | 78 % | |
Potassium 1710.2mg | 45 % | |
Total Carbohydrate 82.8g | 24 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 72.3g | ||
Protein 14.8g | 21 % | |
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: 429
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