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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. Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours. | 2. Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer. | 3. Cut up the bell peppers into little pieces (inch by inch max) and roast them or fry on a grill pan until slightly burnt and very soft. | 4. Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin. | 5. Blend the soup well and *then* add the bell peppers. | 6. Leave overnight and serve the next day with toasted bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1			687.36	121.152	45.9072	4.1664
red bell pepper	1			-	-	-	-
yellow bell pepper	1			-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
paprika	1/2	teaspoon	sweet	3.2430000000000003	0.6209	0.1626	0.1482
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
coriander	1/2	teaspoon	dried	0.0383	0.0061	0.0036	0.0009
tabasco sauce	1	tablespoon		-	-	-	-
salt	1	pinch		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
chicken breast	50			39008.9902	0.0	4728.7061	2097.8672
tomato	1			40.2099	8.6898	1.9658	0.4468

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