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Moroccan Lentil and Kale Stew

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2537
Energy (kCal)285.1773
Carbohydrates (g)37.4901
Total fats (g)14.6727
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer. | 2. Cook until lentils are tender; about 20 minutes. | 3. Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    carrot 2 peeled diced 59.04 13.7952 1.3392 0.3456
    onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    water 7 cups 0.0 0.0 0.0 0.0
    brown lentil 1 1/2 cups - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    kale 2 cups chopped 15.68 2.8 1.3696 0.2976
    parsley 4 tablespoons chopped 5.472 0.9622 0.4514 0.1201
    salt 1 teaspoon - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132

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



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