Photo: K8
Estimated Nutrition (whole recipe, rough)
583
Calories
18g
Protein
15g
Fat
101g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 Tbs. olive oil
- 1 medium onion, diced
- 1 1/2 cups sliced fresh okra
- 1 cup unpeeled, cubed red potatoes
- 1/2 tsp. salt
- 1 tsp. black pepper
- 4 cups vegetable stock
- 1 cup uncooked lentils, rinsed
- 1 cup diagonally sliced carrots
- 1 cup frozen sugar snap peas
- =
Directions
1
In large pot, heat oil over medium heat. Add onion and cook , stirring often, until soft, about 7 minutes. Add okra and potatoes and cook, stirring often, 5 minutes longer. Season with salt and pepper.
2
Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot.
Recipe sourced from
fandom