nepali

Buckwheat Dhindo with Spinach and Lentil Soup

Name: Buckwheat Dhindo with Spinach and Lentil Soup
Yield: 1 serving
Cuisine: nepali
Ingredients: 102 g buckwheat flour; 590 g water; 3 g salt; 68 g red lentils; 136 g spinach, chopped; 113 g tomato, chopped; 7 g garlic, minced; 2 g cumin seeds; 1 g ground turmeric; 16 g mustard oil; 17 g lemon juice

This simmered dish pairs buckwheat flour with red lentils, spinach, chopped and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

106 g Carbohydrates

18 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

102g buckwheat flour 349 kcal
590g water 0 kcal
3g salt 0 kcal
68g red lentils 79 kcal
136g spinach, chopped 31 kcal
113g tomato, chopped 20 kcal
7g garlic, minced 10 kcal
2g cumin seeds 8 kcal
1g ground turmeric 3 kcal
16g mustard oil 141 kcal
17g lemon juice 5 kcal

Cooking instructions

watersalt
Bring water to a gentle boil in a pot and add salt.
buckwheat flour
Reduce heat to low. Slowly rain in buckwheat flour while stirring continuously to avoid lumps.
Stir and press the doughy mixture with a wooden spoon until it pulls away from the pot and looks glossy, 6 to 8 minutes. Keep warm.
garliccumin seedsmustard oil
In a second pot, heat oil over medium heat. Add garlic and cumin seeds; cook 20 seconds.
waterred lentils
Add lentils and water; simmer until lentils are soft, 15 to 18 minutes, skimming foam if needed.
spinachground turmericlemon juice
Stir in spinach and turmeric; cook 2 minutes. Finish with lemon juice. Serve dhindo with the hot soup.