6 Serves
97 Mins
25 g
50 g
12 g
Soak the wheat berries and lentils in a large bowl of water for several hours or overnight to soften them.
Ingredients, vitamins, and health benefits
Onion
Vegetable Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MoroccanVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
37 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In a large heavy-bottomed pot, heat the vegetable oil over medium heat and sauté the onions until golden brown.
Add the meat to the pot and sear until browned on all sides, then stir in the garlic.
Drain the soaked wheat and lentils, add them to the pot, and cover with enough water to submerge everything by several inches.
Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, until the wheat and meat are completely tender and the mixture has thickened.
Season the dish with salt and pepper to taste, and serve hot.
Garlic
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
19 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
37 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
22
g21
g18
g
Swedish
CanadianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µg