Recipe Details
Title Sauteed spiced vegetables with lentils
Author Delia Smith
Portions 1
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 508.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lentils, puy, cooked25 Gram
Oil, sunflower1 Tablespoon
Onions, raw1 Small
Pepper, hot chilli, green, raw40 Gram
Garlic1 Clove
Mushrooms, common, raw40 Gram
Carrots1 Small
Tomato, red, raw175 Gram
Yoghurt, plain, pouring1 Dessertspoon
Pepper, black1 Pinch
Cardamom1 Unit
Salt, sea1 Pinch
Pepper, capsicum, green, raw40 Gram
Ginger, root0.25 Teaspoon
Cumin, seed0.25 Teaspoon
Coriander, seed0.25 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 283
Protein 16.13%
Other Carbohydrate 10.32%
Sugar 16.77%
Fat Saturated 8.34%
Fat Unsaturated 25.34%
Fiber 34.26%
Sodium 33.77%
Salt 34.82%
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Recipe Method
1. Put all the spices (pod, cumin and coriander seeds, crushed dried chilli or chilli powder) into an empty frying pan, over a medium heat, warm through to draw out their flavor aroma tells when this is happening. Scrape them all into a mortar and crush to a powder. 2. Add oil to the pan. When it s hot, add peeled and roughly chopped onion and pepper (deseeded and cut into small
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