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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion. | 2. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture. | 3. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stock	6	cups		1028.16	112.0392	37.9512	48.5352
lentil	1	cup		81.62	17.0478	6.8992	0.4235
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
cinnamon	1			-	-	-	-
ginger root	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
garbanzo bean	1	can	drained	1133.4333	188.7556	61.3793	18.1109
red kidney bean	1	can	rinsed drained	910.3448	164.9655	67.2276	0.6897
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
quinoa	1	cup	cooked	-	-	-	-
flat leaf parsley	1	bunch	chopped	-	-	-	-
cilantro leaf	1	bunch	chopped	-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122

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