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Hungarian Lentils

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.8474
Energy (kCal)408.37
Carbohydrates (g)62.9778
Total fats (g)9.5247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. soak lentils in cold water for 8 hours. | 2. drain and rinse well. | 3. transfer to a wide pot. | 4. add stock, salt, bay leaves. | 5. bring to a boil reduce heat to low, simmer partially covered for 10 minutes. | 6. cook onions and garlic in duck fat in a separate skillet, 5 minutes. | 7. add flour and whisk to form a roux. | 8. add paprika, and stir the roux into lentils. | 9. simmer uncovered, stirring often. | 10. add remaining ingredients, season with salt and pepper. | 11. remove bay leaves, serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1 rinsed 81.62 17.0478 6.8992 0.4235
    chicken stock 1 quart - - - -
    salt 1 teaspoon - - - -
    bay leaf 2 - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    chicken 2 ounces rendered fat 120.7 0.0737 10.387 8.4037
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    hungarian paprika 1 teaspoon - - - -
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    dijon mustard 1 teaspoon - - - -
    salt - - - -
    pepper - - - -

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



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