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Ingredientes
- 5 c. Lentils
- 3 quart Water
- 1 1/2 lrg Onions, coarsely minced
- 1/2 c. Vegetable oil, divided
- 1/2 c. Extra virgin olive oil
- 1 x Green bell pepper, seeded, membranes removed, coarsely minced
- 1 tsp Salt or possibly to taste
- 1/4 tsp Coarsely grnd black pepper
- 1 tsp Grnd allspice
- 1 tsp Cumin
- 3/4 tsp Grnd cinnamon
- 6 x Cloves garlic, peeled and coarsely minced
- 1 c. Minced fresh cilantro
- 1/2 c. Lemon juice
Direcciones
- 1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables.
- 2. Meanwhile, in small frying pan cook onions in 1/4 c. vegetable oil and the extra virgin olive oil over medium heat.
- 3. When onions start to brown, about 10 min, add in green pepper and cook together for about 2 min.
- 4. Add in onion-pepper combination and oil in that they were cooked to lentils. cook lentils about 40 min. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 min.
- 5. Blend garlic with 1/4 c. vegetable oil in a blender or possibly with mortar and pestle till pureed and well blended.
- 6. When lentils are tender, add in cilantro. Turn off heat. Then add in garlic-oil puree. Stir well.
- 7. After a minute, add in lemon juice. Taste and correct seasonings if necessary. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 747g | |
| Recipe makes 6 servings | |
| Calories 914 | |
| Calories from Fat 337 | 37% |
| Total Fat 38.06g | 48% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 421mg | 18% |
| Potassium 1666mg | 48% |
| Total Carbs 103.44g | 28% |
| Dietary Fiber 50.2g | 167% |
| Sugars 5.62g | 4% |
| Protein 42.19g | 68% |
