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Lentil Stew With Spinach and Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.9913
Energy (kCal)1056.7214
Carbohydrates (g)147.7999
Total fats (g)40.8966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes. | 2. Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.). | 3. Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 chopped - - - -
    onion 1/2 chopped 22.0 5.1370000000000005 0.605 0.055
    vegetable broth 3 cups canned 487.08 78.96600000000001 17.8596 11.5128
    lentil 1 cup rinsed 81.62 17.0478 6.8992 0.4235
    red potato 8 ounces cut 158.7572 36.0606 4.2864 0.3175
    lemon 1 1.2808 0.4116 0.0486 0.0132
    spinach leaf 6 ounces 49.3281 7.1611 6.1745 0.9696
    cumin 3/4 teaspoon 5.9063 0.6968 0.2805 0.3508
    thyme 3/4 teaspoon 0.606 0.1467 0.0334 0.0101
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    mint 1/4 cup chopped 10.032 1.9175 0.7501 0.1664
    feta cheese crumbled - - - -

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



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