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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or Dutch oven, heat the oil over medium heat. | 2. Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened. | 3. Add the tomatoes, chicken stock, water and lentils. | 4. Bring to a boil. | 5. Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened. | 6. Add the chick peas, kidney beans and black beans. | 7. Cook for 15 minutes or until heated through. | 8. Stir in the coriander, lemon juice, salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
gingerroot	1	tablespoon	minced	-	-	-	-
curry paste	4	teaspoons		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
water	2	cups		0.0	0.0	0.0	0.0
red lentil	3/4	cup		515.52	90.86399999999999	34.4304	3.1248
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
red kidney bean	1	can	drained rinsed	910.3448	164.9655	67.2276	0.6897
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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