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Lentil Soup Madrid Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.5709
Energy (kCal)1003.3349
Carbohydrates (g)117.0179
Total fats (g)56.9246
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large kettle, cook onion, pimento, and green pepper in olive oil until soft. | 2. Stir in flour. Then add tomatoes, carrots, lentils, salt and water. | 3. Cover and simmer over very low heat for about 2 hours, until lentils and vegetables are tender. Serve with a good crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    pimento pepper 1 drained chopped - - - -
    green pepper 1 chopped 32.8 7.6096 1.4104 0.2788
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    tomato 1 can cut 40.2099 8.6898 1.9658 0.4468
    carrot 3 chopped 157.44 36.7872 3.5712 0.9216
    lentil 2 cups 163.24 34.0956 13.7984 0.847
    salt 2 teaspoons - - - -
    water 8 cups 0.0 0.0 0.0 0.0

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



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