• low fat 2.31g 2.31%
  • low sat fat 0.33g 0.33%
  • low salt 1.90mg 0%
  • low sugar 0.47g 0.47%
*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 frypan.  Add spices, garlic and ginger and cook over low heat until fragrant.
  3. Add lentils and water and bring to the boil.
  4. Add vegetables and simmer for 15 minutes or until lentils and potatoes are soft.
  5. Remove from heat and add coriander.
  6. Blend together.  Serve warm.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
483.60g
100.00g
Energy (kJ)
1882.79kJ
389.33kJ
Protein (g)
26.10g
5.40g
Total fat (g)
11.17g
2.31g
- Saturated fat (g)
1.58g
0.33g
- Polyunsaturated fat (g)
1.71g
0.35g
- Monounsaturated fat (g)
6.89g
1.42g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
53.26g
11.01g
CarbohydrateSE (g)
53.14g
10.99g
- Sugars (g)
2.28g
0.47g
Water (g)
364.39g
75.35g
Dietary fibre (g)
15.34g
3.17g
Thiamin (mg)
0.49mg
0.10mg
Riboflavin (mg)
0.19mg
0.04mg
Niacin (mg)
3.86mg
0.80mg
Niacin equivalents (mg)
7.36mg
1.52mg
Vitamin C (mg)
32.61mg
6.74mg
Total folate (ug)
117.36ug
24.27ug
Total vitamin A equivalents (ug)
3.21ug
0.66ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
20.38ug
4.21ug
Sodium (mg)
9.21mg
1.90mg
Potassium (mg)
1369.40mg
283.17mg
Magnesium (mg)
104.55mg
21.62mg
Calcium (mg)
77.92mg
16.11mg
Phosphorus (mg)
392.43mg
81.15mg
Iron (mg)
7.91mg
1.64mg
Zinc (mg)
3.38mg
0.70mg

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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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