Made the recipe here except:
- Used mustard oil (because I had it)
- Doubled the lentils (used brown lentils), and therefore used 1.5 times the amounts called for in the recipe. Added lentils when added the water and it turned out perfectly cooked
- Added 1/2 tsp cinnamon to the amount here
-Used boneless chicken legs (whole) instead
- Added 1 cube chicken bouillon and waited to salt the dish at the end
Garnish with almonds (NOT pistachios as they were easily overwhelmed)
Good for once in a while, especially to eat lentils, but not an essential.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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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