Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Green Lentil | not in our table | 0 |
| Swiss Chard | 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
- 500 mL (2 cups) dry brown or green lentils
- 45 mL (3 tbsp) olive oil
- 5 cloves garlic, smashed and chopped
- 1 bunch swiss chard, stems removed and thinly sliced, and leaves very thinly sliced (about 1 L/4 cups)
- 1 bunch cilantro, leaves and some stems, very finely chopped (about 250 mL/1 cup)
- 45 mL (3 tbsp) lemon juice (about 1 lemon)
- 45 mL (3 tbsp) pomegranate molasses
- Salt and pepper to taste
Directions
Rinse the lentils. In a medium pot, place lentils and cover with a few inches of water. Cook for 20 to 30 minutes or until just tender.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for one minute. Add the chard stems and sauté for one minute. Add in the thinly sliced chard and sauté for another 2 minutes.
Add the cooked lentils, lemon juice, and pomegranate molasses and cook for 10 minutes or until the lentils are a bit mushy. Add water as needed to prevent mixture from drying out. Remove from heat and let cool slightly before serving.