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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place vegetable stock in a saucepan and bring to boil. Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. Reduce heat and simmer until the lentils become tender, adding more water if necessary. | 2. While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. Set aside. | 3. Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter. | 4. Place soup in soup bowls and top with fried onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
brown lentil	1	cup	washed drained	-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
garlic clove	4		crushed	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
salt pepper	1	pinch		-	-	-	-
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488

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