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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk. | 2. Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt. | 3. Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft. | 4. Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes. | 5. Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils. | 6. Bring to a boil and then simmer, covered. | 7. When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well. | 8. Simmer for 20 mins then season to taste with fresh black pepper and salt. | 9. Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat. | 10. Serve with a drizzle of good olive oil on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6			196.56	42.4788	9.6096	2.184
onion	4			60.0	14.01	1.65	0.15
red bell pepper	2			-	-	-	-
garlic clove	4		peeled sliced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	60.0	14.01	1.65	0.15
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
red lentil	1/2	cup		343.68	60.576	22.9536	2.0832
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
nigella seed	2	tablespoons		-	-	-	-
cardamom pod	2			-	-	-	-
chili	1	teaspoon		1.25	0.2956	0.0625	0.0062
chicken stock	1	pint		-	-	-	-

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