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Greek Lentil & Olive Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0362
Energy (kCal)391.4665
Carbohydrates (g)9.0427
Total fats (g)40.9959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large bowl, whisk together oil, lemon juice, anchovy paste and pepper. | 2. Stir in lentils, olives and oregano. | 3. Cover and let stand for 1 hour. | 4. (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.) Makes 2 cups (500 mL). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    anchovy paste 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    green lentil 1 can drained rinsed - - - -
    oil black olive 1/4 cup oil-cured pitted chopped - - - -
    oregano 3 tablespoons Chopped 23.85 6.2028 0.81 0.3852

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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