Directions:
- Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee.
- In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent.
- Add water, lentils, yeast and seasoning.
- Mix thoroughly with a wooden spoon.
- Reduce heat to low and cook for 15 to 20 minutes.
- If the lentils are coarsely ground, the time can be up to 30 minutes.
- Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers).
- Pour the lentils in the baking dish and let cool in the refrigerator.
- When cold, remove from the baking dish, cut in blocks and wrap in film for conservation.
- To serve, spread on an open pita bread with dijon-mayo or mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 745.89 Kcal (3123 kJ) | ||
| Calories from fat | 149.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 26% | |
|---|---|---|---|
| Sodium | 4208.12mg | 175% | |
| Potassium | 1750.9mg | 37% | |
| Total Carbs | 103.92g | 35% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 50.31g | 201% | |
| Protein | 49.37g | 99% | |
| Vitamin C | 12.7mg | 21% | |
| Iron | 13.6mg | 76% | |
| Calcium | 186.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 94.89 Kcal (397 kJ) | ||
| Calories from fat | 19.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 26% | |
|---|---|---|---|
| Sodium | 535.32mg | 175% | |
| Potassium | 222.73mg | 37% | |
| Total Carbs | 13.22g | 35% | |
| Sugars | 0.92g | 29% | |
| Dietary Fiber | 6.4g | 201% | |
| Protein | 6.28g | 99% | |
| Vitamin C | 1.6mg | 21% | |
| Iron | 1.7mg | 76% | |
| Calcium | 23.7mg | 19% | |
* 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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