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German Lentil Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.8785
Energy (kCal)3923.9498
Carbohydrates (g)367.8867
Total fats (g)220.0078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in small saucepan over low heat,whisk in flour and stir mixture 3 minutes; set roux aside. | 2. Bring stock to boil in large saucepan; add lentils and boil until tender, about 1 1/2 hours. | 3. Add celery,carrots and onion to lentils and boil until tender, about 15 minutes;add tomato and reduce heat to low. | 4. Whisk in roux, add diced knockwurst, red wine and white pepper and cook 30 minutes. | 5. Increase heat to high; add potatoes to soup and boil until tender, about 20 minutes,stirring frequently. | 6. Stir in vinegar and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    purpose flour 3/4 cup - - - -
    beef stock 12 cups 2056.32 224.0784 75.9024 97.0704
    lentil 8 ounces dried 240.4037 50.2126 20.3209 1.2474
    celery rib 5 diced - - - -
    carrot 3 peeled diced 157.44 36.7872 3.5712 0.9216
    onion 1 diced 60.0 14.01 1.65 0.15
    tomato 1 diced 16.38 3.5399 0.8008 0.182
    knockwurst 1/2 lb diced 696.2776 7.2576 25.1749 62.8237
    red wine 3 tablespoons - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    potato 2 peeled diced - - - -
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0

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



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