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Lentil Salad in Olive Oil With Egyptian Spices

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7238
Energy (kCal)489.955
Carbohydrates (g)2.0389
Total fats (g)54.5123
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside. | 2. Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top. | 3. Serve at room temperature. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 2 chopped - - - -
    cumin seed 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    coriander seed 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    cardamom seed 1/4 teaspoon ground - - - -
    fenugreek 1/2 teaspoon ground 5.9755 1.0795 0.4255 0.1186
    brown lentil 1 cup picked rinsed dried - - - -
    salt - - - -
    black pepper ground - - - -

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

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