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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes. | 2. In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes. | 3. Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup	rinsed	81.62	17.0478	6.8992	0.4235
water	7	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4		crushed	-	-	-	-
tomato	2	cups	stewed	82.8	18.36	4.32	0.72
salt	2	teaspoons		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
white rice	1/4	cup	uncooked	168.8125	36.9769	3.2976	0.3052
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

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