Directions:
- Bring lentils and 3 cups water to a boil in a 2-qt saucepan. Reduce heat to medium-low and simmer until lentils are tender, about 35 minutes. Drain lentils and set aside.
- Heat 2 tbsp oil in a skillet over medium heat. Add garlic and cook until soft, 7-8 minutes. Remove pan from heat and whisk in remaining oil, lemon juice, cumin, and allspice.
- Pour the garlic mixture over lentils. Add onion, parsley and mint and season the lentils with salt and pepper; toss to combine. Serve lentils at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.83 Kcal (1666 kJ) | ||
| Calories from fat | 206.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.91g | 35% | |
|---|---|---|---|
| Sodium | 8.68mg | 0% | |
| Potassium | 583.62mg | 12% | |
| Total Carbs | 35.79g | 12% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 16.09g | 64% | |
| Protein | 13.43g | 27% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 26.6mg | 148% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 322.31 Kcal (1349 kJ) | ||
| Calories from fat | 167.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.56g | 35% | |
|---|---|---|---|
| Sodium | 7.04mg | 0% | |
| Potassium | 472.83mg | 12% | |
| Total Carbs | 29g | 12% | |
| Sugars | 2.04g | 10% | |
| Dietary Fiber | 13.04g | 64% | |
| Protein | 10.88g | 27% | |
| Vitamin C | 11mg | 23% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 21.6mg | 148% | |
| Calcium | 52.3mg | 6% | |
* 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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