Cook lentils separately in salted water until tender, about 15 minutes for the red and 25 minutes for the green. Drain and pat dry. Puree red lentils and mix with whole green lentils and remaining ingredients. Divide into 24 equal portions and pan fry until golden brown. Salsa: Mix all ingredients together. Recipe by: CHEF DU JOUR SHOW #DJ9187
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1110g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 569 (27%)|
|Amt Per Serving||% DV|
|Total Fat 63.2g||84 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 2115mg||651 %|
|Sodium 1037.7mg||36 %|
|Potassium 2609mg||69 %|
|Total Carbohydrate 211.1g||62 %|
|Dietary Fiber 37.4g||149 %|
|Sugars, other 173.7g|
|Protein 128.9g||184 %|
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: 2134
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!