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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large lidded saucepan, add the onion, carrot, garlic, coriander, cumin and paprika. | 2. Cover and sweat for 10 mins shaking the pan occasionally. | 3. Add lentils and 3/4 of the stock, bring to the boil and boil rapidly for 10 mins uncovered, reduce the heat, cover and simmer for 20 minutes. | 4. Meanwhile make the coriander oil. Pour the oil into a liquidiser and add rest of the ingredients, blend until smooth. | 5. Cool the soup slightly before pureeing in a liquidiser, add a little more stock if required and add salt and fresh black pepper to taste. | 6. Reheat and serve with a swirl of the coriander oil on top. | ---------------------------------------------------------------------------

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
onion	1		diced	60.0	14.01	1.65	0.15
carrot	1		diced	29.52	6.8976	0.6696	0.1728
garlic clove	2		crushed	-	-	-	-
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
red lentil	175		rinsed	120288.0	21201.6	8033.76	729.12
vegetable stock	1 1/2	1/2		16.575	3.083	0.7956	0.23199999999999998
olive oil	4	tablespoons		238.68	0.0	0.0	27.0
coriander	25		chopped	1.9167	0.3058	0.1775	0.0433
garlic clove	1/2		crushed	-	-	-	-
sea salt	1	pinch		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
chili oil	1/4	teaspoon		-	-	-	-

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