Red Lentils with Quince

Nadia El-MasriCuisinier

Ingrédients

• 1 cup red lentils
  1 cup
• 2 cups water
  2 cup
• Cannelle moulue
  0
• Paprika
  0
• Poivre blanc
  0
• Cumin
  0
• Piment fort
  0
• Sumac
  0
• Salt to taste
  0
• 1/2 cup quince, jam
  0.5 cup
• 2 onions, sliced
  2 pieces
• 2 tablespoons olive oil
  2 tablespoons
• Juice of 1/2 lemon
  0.5 piece
• 1 kilogram quince
  1 kilogram
• 2 cups sugar
  2 cup
• 1 tablespoon fresh lemon juice
  1 tablespoon

Mesures

1. 1

   In a large pot, place the red lentils and two cups of water; bring the water to a boil over low heat for 30 minutes, until the lentils are cooked and softened. Meanwhile, heat some olive oil and fry the onions until they are crispy and brown.

   Matériel requis:

   Marmite

   Poêle à frire

   30 minutes
2. 2

   Add the spices to the lentils and half of the fried onions and cook the mixture for an additional 20 minutes.

   20 minutes
3. 3

   When the lentils resemble a soup, add the quince pieces with a little lemon juice.

   10 minutes
4. 4

   Serve topped with the fried onions, either in a large dish or as a sauce with baguette slices or triangles of pita bread.

5. 5

   To make quince jam: rub the quince to remove the fuzz from the skin.

6. 6

   Peel the quince and remove the core. Place the peels and core in a deep pot, then add 4 cups of water and 2 cups of sugar. Bring the mixture to a boil and add the lemon juice, simmering for an additional 20 minutes until the mixture becomes syrupy. A strong aroma will emanate from it.

   Matériel requis:

   Marmite

   20 minutes
7. 7

   Discard the peels and place the quince in the syrup, adding more water until the fruit is submerged (not completely) in the water.

   10 minutes
8. 8

   Let the quince simmer for 30 minutes or more, until the color of the fruit changes from ruby red to yellow, and the water becomes syrupy.

   30 minutes
9. 9

   Cool down. Serve as jam or with pudding or something resembling milk pudding.

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Cannelle mouluepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

Paprikapour 100g

Énergie282 kcal

Protéines14.1 g

Lipides totaux13.2 g

Glucides54.3 g

Fibres alimentaires34.9 g

Sucres totaux5.3 g

Poivre blancpour 100g

Énergie300 kcal

Protéines10 g

Lipides totaux5 g

Glucides60 g

Fibres alimentaires20 g

Sucres totaux5 g

Cuminpour 100g

Énergie375 kcal

Protéines18 g

Lipides totaux22 g

Glucides44 g

Fibres alimentaires11 g

Sucres totaux2.2 g

Piment fortpour 100g

Énergie318 kcal

Protéines12 g

Lipides totaux14 g

Glucides60 g

Fibres alimentaires25 g

Sucres totaux3 g

Sumacpour 100g

Énergie300 kcal

Protéines5 g

Lipides totaux10 g

Glucides60 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques