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Servings: 1
22 g protein
82 g carbs
3 g fat
430 kcal

Instructions

  • Soak the lentils in water overnight, it will help to cook faster.
  • Over medium heat, cook oil and sauté onions in a deep sauce pan.
  • Add garlic and ginger paste and cook for 2-3 minutes.
  • Add vegetable stock and tomato, bring it to a boil.
  • Drain the lentils and add to the stock, cover and cook for 30 minutes over low heat.
  • Check after 30 minutes if the lentils are cooked completely add salt and pepper to taste and remove from the heat.
  • Add fresh parsley and serve.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 430 kcal

Calories from Fat 27


% Daily Values*


Total Fat 3 g

4.29%


Saturated Fat 0.36 g

1.5%



Polyunsaturated Fat 0.66 g



Monounsaturated Fat 0.63 g



Cholesterol 0 mg

0%



Sodium 946 mg

41.13%



Potassium 390 mg



Total Carbohydrate 82 g

26.45%


Dietary Fiber 6.55 g

20.47%



Sugars 2.58 g

2.87%



Protein 22 g


Vitamin A 1.44%

Vitamin C 6.25%


Calcium 4%

Iron 38.46%


* Nutritional Values are estimated and may vary

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