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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered. | 2. Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes. | 3. Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin. | 4. Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all. | 5. Mix in the sherry and serve. | 6. For Vegetarian use only the water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1			-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1		chopped	4.47	0.9918	0.1908	0.015
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
red pepper	1/2		chopped	0.625	0.1377	0.0292	0.0069
paprika	2	teaspoons	sweet	12.972000000000001	2.4835	0.6504	0.5929
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
rice	2	ounces		208.0853	43.233000000000004	4.2751	1.8144
sherry wine	1/4	cup		-	-	-	-

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