Sauted Lentils
From New Delineator recipes., 1929
Two minced onions may be added to the lentils, if desired.
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1766Calories
114 gProtein
310 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1766 kcal
Protein114 g
Carbohydrates310 g
Fiber6.3 g
Sugars0.2 g
Total Fat32 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol63 mg
Sodium7.7 mg
Potassium4828 mg
Calcium407 mg
Iron36 mg
Magnesium549 mg
Phosphorus1814 mg
Zinc19 mg
Copper4.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 44. The excerpt below is the record exactly as published.
SAUTED LENTILS 1 pint lentils 2 tablespoons butter or savory % teaspoon soda fat Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.