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Ingredients
- 100 g onion cut into halves
- 2 - 3 garlic cloves to taste
- 40 g tomato paste
- 30 g unsalted butter cut into pieces
- 200 g dried red lentils
- 2 tbsp dried mint
- 30 g rice
- 20 g bulghur
- 1 ½ - 1 ¾ tsp sea salt to taste
- ¼ tsp ground black pepper to taste
- ¼ tsp dried chilli flakes to taste
- 1470 g water room temperature
- 1 lemon cut into wedges, to serve
- Nutrition
- per 4 portions
- Calories
- 1186.4 kcal / 4964 kJ
- Protein
- 57.4 g
- Fat
- 27.7 g
- Carbohydrates
- 187.8 g
- Fibre
- 29.4 g
- Saturated Fat
- 16 g
- Sodium
- 2991.7 mg
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