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Lentil-Walnut Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7119
Energy (kCal)246.6368
Carbohydrates (g)23.9272
Total fats (g)15.1441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl. | 2. In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork. | 3. On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 3/4 cup rinsed 61.215 12.7858 5.1744 0.3176
    walnut half 1/4 cup - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 1 peeled - - - -
    salt 1/2 teaspoon - - - -
    spinach 1 cup minced 33.0 5.85 3.3 0.45
    vegetable broth 3 tablespoons 30.4425 4.9354 1.1162 0.7196
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04

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



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