4 Serves
555 Mins
Rinse the whole black lentils and kidney beans thoroughly under cold water, then soak them in a large bowl for at least 8 hours or overnight.
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New ZealandVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
307 µg / 400 µgCalcium
66 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
840 mg / 4,700 mgSodium
720 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
7 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Drain the soaked lentils and beans, place them in a large pot, cover with fresh water, and simmer until tender.
In a separate frying pan, heat the olive oil and sauté the finely chopped onion and garlic until golden brown.
Stir in the tomato puree and spices, cooking until the oil begins to separate from the mixture.
Add the cooked lentils and beans to the pan, season with salt and pepper, and simmer everything together while stirring in the butter and cream for a rich finish.
6
g28
g3
g
Libyan