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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put 1 Tbsp of olive oil into a large saucepan and add the onion, ginger and cumin. Cook over medium heat until the onion is soft and transparent. | 2. Add the carrot, jalapeño (optional), lentils and stock. Bring to a boil then reduce to a simmer. Cook for 30 minutes, or until the lentils have completely disintegrated. | 3. Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions. | 4. Wash the cilantro and finely chop the roots and stems, leaving the top leafy section for garnishing later. Add the chopped cilantro roots and stems to the red onion and continue to cook, stirring occasionally, until the onions are caramelized. | 5. To serve, ladle into bowls, garnish with a sprinkling of cilantro leaves then top with a spoonful of the caramelized onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
onion	1		diced	60.0	14.01	1.65	0.15
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
carrot	2		peeled grated	104.96	24.5248	2.3808	0.6144
jalapeno	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
red lentil	1	cup		687.36	121.152	45.9072	4.1664
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
red onion	1		sliced	60.0	14.01	1.65	0.15
cilantro stem	2 3/4	3/4		-	-	-	-

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