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Egyptian Lentil Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.554
Energy (kCal)805.6975
Carbohydrates (g)146.7606
Total fats (g)5.6564
  • Cuisine

    African >> Middle Eastern >> Egyptian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm. | 2. Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3 cups 0.0 0.0 0.0 0.0
    red lentil 1 cup 687.36 121.152 45.9072 4.1664
    rom tomato 1 quartered - - - -
    carrot 1 quartered 52.48 12.2624 1.1904 0.3072
    onion 1 quartered 28.0 6.537999999999999 0.77 0.07
    garlic 4 cloves quartered 17.88 3.9672 0.7632 0.06
    water 1 cup 0.0 0.0 0.0 0.0
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    sea salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon cracked 2.8865 0.7354 0.1195 0.0375
    coriander 1/4 teaspoon ground 1.341 0.2475 0.0557 0.08

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



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