Menu
Sour lentils with fried egg and pickle
- Good for lunch
Less suited for dinner.
Complete meal: sour lentils with fried egg and pickle in a single recipe.
Menu portion70 min548.8 kcal per menu portion
Menu components
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Allergens
Contains: Egg, Gluten, Milk
May contain: Mustard, Sulphites
Derived from ingredients – check the package label.
Nutrition per menu portion
A dash means the value is unknown, not zero.
Nutrition, allergens and calories are for the default choice – the first alternative of every slot.
Per serving
- Energy
- 548.8 kcal
- Protein
- 33.1 g
- Fat
- 17.9 g
- Carbohydrate
- 57 g
- Total carbohydrate (by difference)
- 68.4 g
- Fibre (Fineli)
- 10.4 g
- Saturated fatty acids
- 7.2 g
- Sodium
- 741.1 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 118.6 kcal
- Protein
- 7.2 g
- Fat
- 3.9 g
- Carbohydrate
- 12.3 g
- Total carbohydrate (by difference)
- 14.8 g
- Fibre (Fineli)
- 2.2 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 160.2 mg
- Salt (sodium × 2.5)
- 0.4 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
- Menu nutrition is the sum of its component recipes, each scaled to one menu portion.