Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
21
High
Nutrition per serving
Calories373.1 kcal (19%)
Total Fat6.1 g (9%)
Carbs63 g (24%)
Sugars10.7 g (12%)
Protein19 g (38%)
Sodium796.2 mg (40%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Prepare your vegetables. Cut the zucchini into big chunks. Chop the onion. Leave the garlic gloves whole
Step 2
In a pot with water and a sprinkle of salt, boil the lentils until half cooked
Step 3
In another pot, sautee the onion with salt, 7 spices, and pomegranate molasses until the onion is wilted. Add the garlic and zucchini. Cook for a few minutes.
Step 4
Add the lentils with their water and add more water to cover the whole pot
Step 5
Dissolve the flour in water
Step 6
Cook the zucchini and lentils for around 7 to 10min and then add the flour mixture
Step 7
Cook, stirring occasionally until zucchini are soft
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