Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | 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
- 2/3 c Red lentils
- 1 inch piece ginger,=grated
- 4 tb Vegetable oil
- 1 tb Ground coriander
- 4 md Green bell peppers
- 1 1/4 c Water
- 1 ts Cumin seeds
- Salt & pepper
- 2 Onions, chopped
- 2 tb Chopped cilantro
- 2 Green chilies
Directions
Rinse lentils & soak for 30 minutes.
Heat half oil in skillet.
Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool.
Add remaining oil to pan.
Cook cumin till they begin to pop.
Add onions & chilies & cook for 8 minutes.
Stir in ginger & coriander.
Drain lentils add to the pan with water.
Stir well & cover.
Cook for 15 to 20 minutes until lthe liquid has evaporated.
Stir in salt & pepper.
Add cilantro.
Cut tops off peppers & remove seeds.
Stuff with the lentils & replace the tops.
Stand in a baking dish.
Bake at 350F for 15 minutes.
Category:Tajikistanian Recipes
Category:Tajikistanian Vegetarian