persian

Turmeric Lentil and Beet Stew with Dried Lime

Name: Turmeric Lentil and Beet Stew with Dried Lime
Yield: 1 serving
Cuisine: persian
Ingredients: 84 g brown lentils, dry; 179 g beet, peeled and diced; 101 g yellow onion, finely diced; 22 g olive oil; 7 g garlic, minced; 1 g dried lime; 2 g ground turmeric; 2 g ground cumin; 17 g lemon juice; 17 g fresh cilantro, chopped; 2 g salt; 471 g water

This simmered dish pairs brown lentils, dry with beet, peeled and diced, dried lime and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

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

27 g Protein

87 g Carbohydrates

24 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g brown lentils, dry 296 kcal
179g beet, peeled and diced 79 kcal
101g yellow onion, finely diced 40 kcal
22g olive oil 194 kcal
7g garlic, minced 10 kcal
1g dried lime 0 kcal
1.12 tsp (2g) ground turmeric 6 kcal
1.12 tsp (2g) ground cumin 8 kcal
17g lemon juice 5 kcal
17g fresh cilantro, chopped 6 kcal
2g salt 0 kcal
471g water 0 kcal

Cooking instructions

brown lentilsyellow onionolive oil
Rinse the lentils. In a small pot, saute the onion in olive oil over medium heat until lightly golden, 6 to 8 minutes.
garlicground turmericground cumin
Stir in garlic, turmeric, cumin, and black pepper; cook 30 seconds until fragrant.
brown lentilsbeetdried limesaltwater
Add lentils, beet, dried lime, water, and salt. Bring to a boil, then reduce to a lively simmer for 18 to 22 minutes until lentils are tender.
dried limelemon juicesalt
Stir in lemon juice. Taste and adjust salt; crush the dried lime slightly against the side of the pot to release more aroma if desired.
Ladle into a bowl and top with chopped herbs. Serve warm.