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Moroccan Spiced Lentil Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.9985
Energy (kCal)219.8397
Carbohydrates (g)50.0841
Total fats (g)1.2482
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In Dutch oven, bring water to a boil. | 2. Add lentils; return to a boil. | 3. Reduce heat; simmer 10 minutes. | 4. Meanwhile, spray large nonstick skillet with nonstick cooking spray. | 5. Heat over Medium-High heat until hot. | 6. Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally. | 7. Add onions to lentils. | 8. If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions. | 9. Add to lentil mixture. | 10. Stir in all remaining ingredients. | 11. Cover: cook 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot water 7 cups 0.0 0.0 0.0 0.0
    brown lentil 1 1/2 cups dried - - - -
    onion 3 cups chopped 192.0 44.832 5.28 0.48
    beef bouillon 2 teaspoons 0.7 0.004 0.114 0.022000000000000002
    cumin 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    sugar 3/4 teaspoon 13.7655 3.4431 0.0 0.0
    salt 1/2 teaspoon - - - -
    cinnamon 1/2 teaspoon - - - -
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413
    red pepper 1/4 teaspoon ground 0.3125 0.0688 0.0146 0.0034

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



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