This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 1/2 cup | green or brown lentils (dried) | 260 g | |
2 tbsp | olive oil | 30 mL | |
2 | onions, chopped | 400 g | |
2 | eggs size large, boiled | ||
3 tbsp | mayonnaise | 40 g | |
2 tsp | lemon juice, freshly squeezed | 1/4 lemon | |
2 tbsp | Italian parsley, fresh, chopped | 10 g | |
2 tsp | old-fashion spice blend | 2 g | |
1/2 cup | walnuts, chopped | 50 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful.
These vegetarian cretons can be stored up to two weeks in the refrigerator.
per 1 serving (70 g)
Amount % Daily Value |
Calories 100 |
Fat 5 g 8 % |
Saturated
0.7 g
4 % |
Cholesterol 20 mg |
Sodium 20 mg 1 % |
Carbohydrate 10 g 3 % |
Fibre 2 g 8 % |
Sugars 2 g |
Net Carbs 8 g |
Protein 5 g |
Vitamin A 2 % |
Vitamin C 4 % |
Calcium 2 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 |