Directions:
- Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
- Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.32 Kcal (1157 kJ) | ||
| Calories from fat | 150.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.68g | 26% | |
|---|---|---|---|
| Sodium | 716.79mg | 30% | |
| Potassium | 465.28mg | 10% | |
| Total Carbs | 21.37g | 7% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 10.36g | 41% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 5mg | 8% | |
| Iron | 2.6mg | 14% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.04 Kcal (348 kJ) | ||
| Calories from fat | 45.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 26% | |
|---|---|---|---|
| Sodium | 215.42mg | 30% | |
| Potassium | 139.83mg | 10% | |
| Total Carbs | 6.42g | 7% | |
| Sugars | 0.46g | 6% | |
| Dietary Fiber | 3.11g | 41% | |
| Protein | 2.99g | 20% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.8mg | 14% | |
| Calcium | 14.3mg | 5% | |
* 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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