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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit. | 2. Add the garlic about a minute before the vegetables are finished sautéing. | 3. Add the red lentils, and stir until mixed with the vegetables. | 4. Add the stock, tomatoes and juice, cumin, and Tabasco, if using. | 5. Bring to a simmer over medium heat and reduce heat to medium low. | 6. Simmer until the lentils are tender, about 25 minutes. | 7. If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup		687.36	121.152	45.9072	4.1664
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
onion	1/2		diced	22.0	5.1370000000000005	0.605	0.055
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable stock chicken	2	cups		-	-	-	-
cumin	4	teaspoons	ground	31.5	3.7162	1.496	1.8707
tabasco brand chipotle pepper sauce	3 -4			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
tomato	14	ounces	canned diced	91.2854	20.2415	4.7627	0.7938

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