Lenitle Salad - "Salada Diletss"
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INGREDIENTS
INSTRUCTIONS
A while ago, one of the themes was Shepardi Cooking. This recipe comes from a Hebrew cookbook called "Moroccan Cooking" By Rivka Levy-Mellul. I made this salad for shabbat and it certainly is different. It tastes better 1 day after you make it. Cook the lentils in water with salt until soft. Drain. Chop up the celery and corriander leaves. Mix the lentils with the garlic, vinegar, oil, black pepper and cumin. Mix together gently so not to mash the lentils. Posted to JEWISH-FOOD digest by "Kosher European Food"
NOTES
Nutrition
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| Serving Size: 1 Serving (121g) | ||
| Recipe Makes: 4 -6 | ||
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| Calories: 195 | ||
| Calories from Fat: 65 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.3g | 10 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 5g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3.4mg | 0 % | |
| Potassium 438.6mg | 12 % | |
| Total Carbohydrate 23.8g | 7 % | |
| Dietary Fiber 9.3g | 37 % | |
| Sugars, other 14.4g | ||
| Protein 10.3g | 15 % | |
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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. |
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Calories per serving: 195
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