Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentils | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
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 med onion, chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 cup brown rice, uncooked
- 1 cup dried lentils, sorted and
- -washed
- 4 cup water
- =
Directions
Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender. One serving = calories: 232 carbohydrates: 34 protein: 10 fat: 8 sodium: 262 potassium: 325 cholesterol: 0 exchange value: 2 bread exchanges + 1 lean meat exchange + 1 fat exchange