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egyptian

Lentil and Pasta Stew with Crispy Fried Garlic

This simmered dish pairs brown lentils with small pasta, garlic, thinly sliced and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegan Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
104 g Carbohydrates
21 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g brown lentils (dry) 246 kcal
  • 40g small pasta (orzo or ditalini, dry) 148 kcal
  • 18g olive oil 159 kcal
  • 10g garlic, thinly sliced 15 kcal
  • 90g onion, chopped 36 kcal
  • 220g crushed tomatoes 70 kcal
  • 520g water 0 kcal
  • 2g ground cumin 8 kcal
  • 12g lemon juice 4 kcal
  • 3g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. brown lentils (dry)water
    Rinse lentils. In a small pot, simmer lentils in water for 12 minutes until nearly tender.
  2. olive oilgarlic
    In a small skillet, heat olive oil and gently fry sliced garlic 1-2 minutes until golden; remove garlic to a plate, leaving oil in the skillet.
  3. olive oilgarliconionground cuminblack pepper
    Add onion to the garlic oil and cook 4 minutes. Stir in cumin and black pepper for 30 seconds.
  4. brown lentils (dry)onioncrushed tomatoessalt
    Add crushed tomatoes to the pot with lentils, then stir in the onion mixture and salt. Simmer 6 minutes.
  5. small pasta (orzo or ditaliniwater
    Add small pasta and cook 8-10 minutes, adding a splash of water if needed, until pasta is tender and stew is thick.
  6. garliclemon juice
    Top with crispy garlic and a squeeze of lemon before serving.

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