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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and then soal dried lentils 2 hours or so. | 2. In oil, fry chopped onion for 8 minutes. | 3. Add salt and pepper to taste. | 4. Add sugar to taste. | 5. Add vegetable bouillon granules that have been dissolved in boiling water. | 6. Drain lentils and add. | 7. Bring to boil. | 8. Simmer on very low heat for about 30 minutes or to desired softness. | 9. Cool and add curry, cumin and garlic. | 10. Add chopped apricots, if desired. | 11. Add a swig of apricot brandy, if desired. | 12. These are very good as a chilled soup for lunch or dinner in the summer. | 13. Can also use Better Than Bouillon vegetable base. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	2	cups	rinsed soaked	163.24	34.0956	13.7984	0.847
safflower oil	4	tablespoons		480.89599999999996	0.0	0.0	54.4
onion	2	cups	chopped	128.0	29.888	3.52	0.32
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
vegetable bouillon granule	4	teaspoons		50.4333	0.0	11.22	0.2833
water	4	cups	boiling	0.0	0.0	0.0	0.0
curry powder	1 -2	teaspoon		0.0	0.0	0.0	0.0
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
apricot	1	can	canned drained chopped	111.5442	25.8411	3.2534	0.9063
apricot brandy	2	ounces		50.4333	0.0	11.22	0.2833

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