• low fat 1.29g 1.29%
  • low sat fat 0.13g 0.13%
  • med salt 323.93mg 0.32%
  • low sugar 0.70g 0.70%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Wash lentils thoroughly and drain.
  2. Heat oil in frying pan over low heat.
  3. Cook garlic and ginger for 1 minute or until fragrant.
  4. Add lentils and stock, and bring to the boil, stirring occasionally.
  5. Reduce heat and simmer for 15 min or until lentils are soft.
  6. Mix in coriander.  Remove from heat and cool.
  7. Blend mixture in a food processor until desired consistency. Reheat and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
174.40g
100.00g
Energy (kJ)
704.94kJ
404.21kJ
Protein (g)
15.17g
8.70g
Total fat (g)
2.25g
1.29g
- Saturated fat (g)
0.23g
0.13g
- Polyunsaturated fat (g)
0.75g
0.43g
- Monounsaturated fat (g)
0.84g
0.48g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
18.58g
10.65g
CarbohydrateSE (g)
18.08g
10.37g
- Sugars (g)
1.22g
0.70g
Water (g)
5.34g
3.06g
Dietary fibre (g)
6.63g
3.80g
Thiamin (mg)
0.19mg
0.11mg
Riboflavin (mg)
0.08mg
0.04mg
Niacin (mg)
1.10mg
0.63mg
Niacin equivalents (mg)
3.14mg
1.80mg
Vitamin C (mg)
1.51mg
0.86mg
Total folate (ug)
40.42ug
23.18ug
Total vitamin A equivalents (ug)
1.44ug
0.83ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
9.10ug
5.22ug
Sodium (mg)
564.94mg
323.93mg
Potassium (mg)
402.83mg
230.98mg
Magnesium (mg)
39.14mg
22.44mg
Calcium (mg)
34.90mg
20.01mg
Phosphorus (mg)
162.65mg
93.26mg
Iron (mg)
3.58mg
2.05mg
Zinc (mg)
1.43mg
0.82mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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