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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and oil in a large stockpot set over medium-high heat. Add the onions and cook, stirring occasionally, until they soften, about 6 minutes. | 2. Meanwhile, in a blender or food processor, combine the tomatoes, cilantro, salt and pepper. Process until smooth. | 3. Add the ginger, cinnamon, turmeric, and cumin to the onions and cook for 1 minute, stirring. Add the tomato mixture to the onions and bring to a boil. Add the lentils and 8 cups of water. | 4. Cover and reduce the heat to low. Simmer until the lentils are tender, about 30 to 45 minutes. | 5. Add the chickpeas and raise the heat, bringing the soup to a low boil. | 6. Add the pasta and cook until tender, 6 to 8 minutes. | 7. Ladle the soup into bowls and serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		sliced	128.0	29.888	3.52	0.32
tomato	1	can		40.2099	8.6898	1.9658	0.4468
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
cinnamon	1/2	teaspoon	ground	-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
lentil	1	cup	rinsed	81.62	17.0478	6.8992	0.4235
chickpea	1	can	drained	1133.4333	188.7556	61.3793	18.1109
angel hair pasta	1/2	cup		-	-	-	-
lemon wedge				-	-	-	-

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