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Lentil and Bacon Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.7808
Energy (kCal)1162.7922
Carbohydrates (g)173.8594
Total fats (g)32.7875
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 2 pints boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender. | 2. Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added. | 3. Reheat the soup for serving in mugs, with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sunflower oil 2 tablespoons 240.44799999999998 0.0 0.0 27.2
    streaky bacon 6 slices smoked - - - -
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    carrot 2 peeled diced 104.96 24.5248 2.3808 0.6144
    red lentil 7 ounces split 710.4383 125.2197 47.4485 4.3063
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    stock cube 1 vegetable - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    black pepper ground - - - -

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

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