Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
427
Calories
20g
Protein
20g
Fat
46g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (14.5 ounces) diced tomatoes, including liquid
- 1 cup chopped onion
- 3/4 cup lentils, rinsed
- 2/3 cup finely diced celery
- 1/2 cup finely diced carrot
- 1 tablespoon chopped fresh thyme
- 2 1/2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon (or parsley)
- 1 teaspoon Dijon mustard
- 2 teaspoons olive oil
- 4 eggs
- 4 cups mixed baby lettuces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes