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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse lentils well. | 2. Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic. | 3. Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving. | 4. Let cook on low for as long as you have time. Flavor of soup improves with longer cooking. | 5. Blend soup in blender or with immersion blender until texture is mostly smooth. | 6. Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	2	cups		163.24	34.0956	13.7984	0.847
water	4 -6	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2		low-sodium	-	-	-	-
carrot	4		diced	118.08	27.5904	2.6784	0.6912
celery rib	4		diced	-	-	-	-
potato	1	cup	diced	115.5	26.235	3.075	0.135
onion	1		diced	64.0	14.944	1.76	0.16
bay leaf	1 -2			-	-	-	-
garlic clove	3 -4			-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
parsley	1/8	cup	chopped	2.7	0.4748	0.2228	0.0592
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
red pepper flake	1/2	teaspoon		-	-	-	-
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

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