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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. Combine chicken stock and crushed garlic in a large pot, and stir, on high heat. Once the contents come to a near boil, and washed and drained lentils to pot. Cover the pot, and stir every few minutes to prevent sticking. | 2. In a heated frying pan on medium high heat, add olive oil. Once the oil is thoroughly heated, add chopped carrots and cook until carrots have softened. Add onions to the cooked carrots, and cook until the onions are translucent. Use a potato masher to mash the carrot and onion mixture while over heat, to release the flavor. Continue to cook for 3-4 more minutes. | 3. Once the lentil and stock mixture has cooked for 20 minutes, and mashed carrots and onions to the pot and combine. Add tumeric, cumin, salt and pepper, and the juice of two large lemons to the pot. The soup will turn yellow within the next few minutes due to the addition of the tumeric. Allow soup to cook for another 15 minutes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup	washed drained	687.36	121.152	45.9072	4.1664
chicken stock	4 1/2	cups		388.8	38.124	27.215999999999998	12.96
onion	3/4		chopped	45.0	10.5075	1.2375	0.1125
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
turmeric	1 1/2	1/2		14.04	3.0213	0.4356	0.1462
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
lemon	2			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				-	-	-	-

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