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Moroccan Lentil Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)114.877
Energy (kCal)2173.7627
Carbohydrates (g)362.4176
Total fats (g)37.4801
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large pot saute the onions, garlic and ginger in olive oil for about 5 minutes. | 2. Add remaining ingredients and simmer 1 to 1/12 hour, or longer, until lentils are soft. | 3. Puree half the soup in a food processor or blender, return to pot and stir to blend. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 2 chopped 128.0 29.888 3.52 0.32
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 teaspoon grated 6.03 1.2892 0.1616 0.0763
    water 6 cups 0.0 0.0 0.0 0.0
    red lentil 1 cup 687.36 121.152 45.9072 4.1664
    garbanzo bean 1 can drained 1133.4333 188.7556 61.3793 18.1109
    cannellini bean 1 can drained - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    carrot 1/2 cup diced 26.24 6.1312 0.5952 0.1536
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    garam masala 1 teaspoon - - - -
    cardamom 1 1/2 1/2 ground 9.33 2.0541 0.3228 0.201
    cayenne pepper 1/2 teaspoon ground 2.862 0.5097 0.1081 0.1554
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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