Lentil pudding/porridge

Lentil pudding/porridge
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Servings Prep Time
8people 20minutes
Cook Time
1hour
Servings Prep Time
8people 20minutes
Cook Time
1hour
Lentil pudding/porridge
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
8people 20minutes
Cook Time
1hour
Servings Prep Time
8people 20minutes
Cook Time
1hour
Ingredients
Units:
Instructions
  1. Roughly chop the veggies into medium sized cubes.
  2. In a pot, heat the oil and stir in the veggies for a couple of minutes, then add the lentils and stir again.
  3. Fill the pot with water, enough to cover the lentils and veggies. Simmer until the lentils are fluffy and the veggies are softened
  4. Take off the heat and allow a few minutes to cool, then using either a hand blender or a food processor, puree the mixture, and use a sieve to strain the mixture from clumps.
  5. You can serve warm or allow to cool, it will thicken gradually as it cools
  6. If you wish to garnish with the onions, chop/dice into desired size, and fry. Garnish the top of the lentils before serving.
Contributor: Sherif Younis, 51
Place: Alexandria- El manshya, Egypt

Recipe’s Personal Background How did you learn this recipe? From family and relatives
Is there some memory/historical event connected to this recipe? This recipe is well known all over Egypt especially in winter times as it gives warmth, it is usually presented hot but some families serve it cold in summer. The way of cooking is easy and has been learned from grandmothers to mothers and daughters
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? this recipe has been shared and learned together between friends, families and relatives of all generations.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? _
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? _

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

_
Season (season this food is linked to) Winter

Nutrition Facts
Amount Per Serving

Amount Per Serving

 Calories304.9

 Total Fat6.1 g

 Saturated Fat0.0 g

 Polyunsaturated Fat0.1 g

 Monounsaturated Fat0.0 g

 Cholesterol0.0 mg

 Sodium15.4 mg

 Potassium132.5 mg

 Total Carbohydrate4.3 g

 Dietary Fiber1.1 g

 Sugars0.7 g

 Protein0.6 g

 Vitamin A41.3 %

 Vitamin B-120.0 %

 Vitamin B-63.2 %

 Vitamin C7.5 %

 Vitamin D0.0 %

 Vitamin E0.9 %

 Calcium1.2 %

 Magnesium1.8 %

 Manganese3.7 %

 Pantothenic Acid1.2 %

 Phosphorus1.8 %

 Riboflavin1.4 %

 Selenium0.3 %

 Thiamin2.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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