Brown Lentils with Mixed herb
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By Ruthy Lachman Paul
Brown Lentils with Mixed herb
4 steps
Cook:30min
Updated at: Sat, 20 Jul 2024 18:03:43 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
25
High
Nutrition per serving
Calories497.9 kcal (25%)
Total Fat16.6 g (24%)
Carbs67.4 g (26%)
Sugars8.5 g (9%)
Protein23.5 g (47%)
Sodium778.5 mg (39%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspextra virgin olive oil
160gwhite onion
medium, diced
2 tspsumac
1 tspcumin seeds
1 tspcinnamon
ground, option
2 tspsmoked paprika
160gbrown lentils
dried, socked for 2 hour
2 Tbsptomato paste
with 1/2 cup water mix
25gcilantro
that it is 2 tsp dry
25gdill
that it is 2 tsp dry
25gparsley
that it is 2 tsp dry
2 cupvegetable stock
or water
yogurt
or sour cream, for serving
Instructions
Step 1
Heat the oil in a shallow casserole dish over a low to medium heat, add the onion and fry gently until softened.
Step 2
Add the spices and cook for a further minute, then add the drained lentils and stir to allow the spices and lentils to mingle.
Step 3
Add the paeste, stock or water. Stir in two-thirds of the herbs, cover and simmer for 30 minutes until the lentils are tender (add water if it dry). Season well.
Step 4
Remove from the heat and drizzle of extra-virgin olive oil serve with yoghurt or sour cream.
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