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Moroccan Lentil Soup With Chickpeas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)186.9604
Energy (kCal)2903.4277
Carbohydrates (g)459.6214
Total fats (g)48.9541
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne. | 2. Cook, covered, about 25 minutes. | 3. Using a stick blender, puree for about 15 seconds. | 4. Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil oil 2 tablespoons used flavored used 201.7333 0.0 44.88 1.1333
    mirepoix 8 ounces diced 201.7333 0.0 44.88 1.1333
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    lentil 16 ounces 480.8074 100.4252 40.6418 2.4948
    italian tomato 28 ounces diced stewed 571.5258 82.5537 12.7006 19.0509
    vegetable stock 2 quarts - - - -
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cumin powder 1 teaspoon 201.7333 0.0 44.88 1.1333
    turmeric 1 teaspoon 9.36 2.0142 0.2904 0.0975
    cinnamon 1 teaspoon - - - -
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    garbanzo bean 15 ounces rinsed drained 1607.4162 267.6901 87.0471 25.6846
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    salt - - - -

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



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