Photo: Cala
Estimated Nutrition (whole recipe, rough)
492
Calories
16g
Protein
14g
Fat
80g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| French Bean | 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
- 225 g sweet potato, peeled and diced
- 225 g carrots, peeled and diced
- 2 onions, sliced
- 225 g green cabbage, shredded
- 300 g brown lentils
- 225 g green French beans
- 600 ml vegetable stock
- ½ tsp salt and freshly ground black pepper, mixed
- 2 tbsp extra virgin olive oil
Directions
1
Heat the oil in a pan and then add onions and lentils. Make sure they are well coated in the oil and add stock. Simmer for 20 minutes until lentil are very soft. Add the rest of the vegetables and seasoning. Simmer for a further 15 minutes until lentils are pureed. Serve with crusty bread slices.
2
Category:Burundian Recipes
3
Category:Burundian Soups
Recipe sourced from
fandom