Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Saffron | 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
- 175g (6oz) red lentils
- 100g (4oz) boneless lamb, cut into 2.5cm(1inch) cubes
- 400g (14oz) can chopped tomatoes
- 1 large onion, roughly chopped
- 1 tablespoon mixed Arabic spices
- 1 small green chilli, finely chopped
- 3 tablespoons coriander, finely chopped
- ½ teaspoon *saffron
- 2 teaspoons salt
- 1.2litre (2 pints) boiling water
Directions
Wash and rinse lentils, then soak in plenty of water for 30 minutes then strain.
Pour 1.2 litre (2pints) boiling water into a large saucepan and place on medium heat. Add the lentils, onions and lamb. Boil for 25 minutes, stirring from time to time.
Next add the chopped tomatoes, green chilli and spices to the pan, cover and simmer for 30 minutes.
Add the coriander, saffron, salt and pepper, mix, cover and simmer on very low heat for a further 5 minutes.
Category:Arabian Recipes
Category:Arabian Soups