or200 grams of lentils, green and brown, whole, dried, raw
or50 grams of rice, white, basmati, raw
or1 large unit of onions, raw (150 g)
or2 tablespoons of oil, olive (22 g)
Preparation
1.
1. Place the lentils in caserolle and cover with water in proportion 1:3
2. Lower the heat and cook for 15 minutes.
3. Add rice, salt, cover and cook till rice and lentils is ready.
4. Fry sliced onion in olive oil till brownish.
5. Plate lentils and top with fried onion.
Nutritional information
Per 100 g
% DRI
Energy
243 kcal
12 %
Fat
6 g
10 %
Fatty acids, total saturated
1 g
4 %
Cholesterol
0 mg
0 %
Sodium
7 mg
0 %
Carbohydrate
36 g
12 %
Sugars
2 g
remove
Fiber
1 g
3 %
Protein
13 g
remove
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Victoria Kolozian
Nutritionist
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