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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like. | 2. Add tomatoes to the onions in the pan. | 3. Drain the lentils and add to the pan. | 4. Cover the lentil mixture with cold water and bring to the boil. | 5. Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender. | 6. Remove from heat. | 7. Season to taste with salt and freshly-ground black pepper. | 8. In a bowl mix the parsley and vinegar. | 9. Stir in the lentil mixture slowly. | 10. When cool, adjust the seasoning. | 11. Chill well. | 12. Drizzle the remaining tablespoon of olive oil over the salad before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	500			-	-	-	-
red onion	1		chopped	60.0	14.01	1.65	0.15
olive oil	1/4	cup		119.34	0.0	0.0	13.5
tomato	4		peeled	167.44	37.128	8.736	1.456
salt black pepper			ground	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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