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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to). | 2. Peel the carrots and cut them into a small dice (no need to be too specific about size). | 3. Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion. | 4. When the carrots are soft, mash them lightly. | 5. Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too. | 6. Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup. | 7. Enjoy with a hunk of chunky bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	200		split	137472.0	24230.4	9181.44	833.28
carrot	500			26240.0	6131.2	595.2	153.6
potato	3			-	-	-	-
white onion	1			60.0	14.01	1.65	0.15
water	2			0.0	0.0	0.0	0.0
vegetable bouillon cube	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.