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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside. | 2. Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils. | 3. Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours. | 4. Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed. | 5. The recipe suggests using red lentils for a nice color but states you can also use green or brown ones. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
chicken	1 1/2	1/2		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
turnip	1		chopped	17.08	3.9223	0.5489999999999999	0.061
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
clove	4			23.016	5.5045	0.5015	1.092
black peppercorn	6		crushed	-	-	-	-
lentil	1/4	cup		20.405	4.262	1.7248	0.1059
chicken stock	3 1/4	cups		280.8	27.534000000000002	19.656	9.36
golden raisin	1/4	cup		124.575	32.802	1.3984	0.1898
salt pepper			ground	-	-	-	-

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