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Lentil and Greens Khoreshe

 

19

Yield

4

servings

Prep

15

min

Cook

50

min

Ready

70

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 large onions
finely chopped
cup vegetable oil
1 teaspoon turmeric
2 ½ cups water
¼ cup lemon juice
1 x salt
*
1 x black pepper
freshly ground
*
8 each scallions, spring or green onions
½ pound spinach
leaves, coarsely chopped
¼ pound parsley leaves
fresh, chopped
2 ounces cilantro
fresh, chopped
2 ounces garlic chives
chopped
*
1 cup brown lentils
rinsed
*

Directions

In a heavy pan, brown the onion in oil over medium heat, stirring frequently.

Add turmeric and fry for another minute or so.

Add remaining ingredients, stir, and cover.

Decrease heat to low and let simmer until lentils are tender, about 40 minutes.

Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what I recommend.

Wholemeal flatbread is nice also, especially for dipping into the khoreshe.

Variation: Substitute ½ pound of fresh or frozen fava beans for the lentils.

Decrease water to 1½ cups.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 21678% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 179% Vitamin C 122%
Calcium 14% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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