Directions:
- In a large saucepan, heat half the oil. Add onion and cook 10 minutes, until soft.
- Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
- Stir in the stock and add the lentils and tomatoes.
- Bring to a boil, cover and simmer 20 minutes or until lentils are soft.
- Stir in chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice and simmer 5 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.08 Kcal (1570 kJ) | ||
| Calories from fat | 204.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.76g | 35% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 91.47mg | 4% | |
| Potassium | 457.46mg | 10% | |
| Total Carbs | 14.21g | 5% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 6.58g | 26% | |
| Protein | 26.92g | 54% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 3.1mg | 17% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 231.2 Kcal (968 kJ) | ||
| Calories from fat | 126.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 35% | |
|---|---|---|---|
| Cholesterol | 65.63mg | 35% | |
| Sodium | 56.38mg | 4% | |
| Potassium | 281.98mg | 10% | |
| Total Carbs | 8.76g | 5% | |
| Sugars | 0.62g | 4% | |
| Dietary Fiber | 4.05g | 26% | |
| Protein | 16.59g | 54% | |
| Vitamin C | 4.4mg | 12% | |
| Iron | 1.9mg | 17% | |
| Calcium | 20.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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