turkish

Lentil and Potato Stew with Sumac and Caramelized Onions

Name: Lentil and Potato Stew with Sumac and Caramelized Onions
Yield: 1 serving
Cuisine: turkish
Ingredients: 81 g brown lentils, dry; 180 g potato, diced; 144 g onion, thinly sliced; 16 g olive oil; 16 g tomato paste; 3 g sumac; 0.9 g bay leaf; 2 g salt; 0.9 g black pepper; 404 g water

This simmered dish pairs brown lentils, dry with potato, diced, onion, thinly sliced and sumac. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

100 g Carbohydrates

17 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

81g brown lentils, dry 285 kcal
180g potato, diced 139 kcal
144g onion, thinly sliced 58 kcal
16g olive oil 141 kcal
16g tomato paste 13 kcal
3g sumac 9 kcal
1g bay leaf 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal
404g water 0 kcal

Cooking instructions

brown lentilspotatobay leafwater
Rinse lentils. Add lentils, diced potato, water, and bay leaf to a pot and bring to a simmer.
brown lentilspotato
Cook 18-22 minutes until lentils and potato are tender.
onionolive oil
Meanwhile, heat olive oil in a skillet over medium heat. Add sliced onion and cook 10-12 minutes until deeply golden.
oniontomato pastesumac
Stir tomato paste and sumac into the onions; cook 1 minute. Scrape this mixture into the pot.
bay leafsaltblack pepper
Season with salt and black pepper, simmer 3 minutes, then remove bay leaf and serve.