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Mediterranean Potato Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.1363
Energy (kCal)436.846
Carbohydrates (g)18.0771
Total fats (g)25.9419
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Eggs are optional. | 2. Make the dressing while you are boiling your potatoes, eggs and lentils and let it rest. | 3. Let the potatoes and lentils cool or run cold water over them. | 4. Cut the potatoes and cucumber in 1 inch pieces. | 5. Take the yolks out of the eggs and cut the whites. | 6. Add everything into a bowl and let rest for several hours so favors can mix. | 7. Add salt to taste. | 8. Serve with warm naan or pita bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 boiled - - - -
    egg 5 boiled 357.5 1.8 31.4 23.775
    cucumber 1 15.6 3.7752 0.6759999999999999 0.1144
    green lentil 2/3 cup cooked - - - -
    onion 1/2 minced 14.0 3.2689999999999997 0.385 0.035
    plain yogurt 1 1/2 cups - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    mint 2 tablespoons 5.016 0.9587 0.3751 0.0832
    dill 2 tablespoons 40.26 7.2824 2.1094 1.9193
    salt - - - -

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



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