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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. Rise and pick through lentils thoroughly and set aside. | 2. Heat oil in a saucepan over medium heat and add onion, garlic, chili, and bell pepper. Cook until the onion is clear and slightly brown. | 3. Add lentils and cook for a minute until slightly brown, being careful not to burn. Add tomato, cumin, coriander, turmeric, salt, and black pepper. Quickly add water and maintain medium heat. | 4. Cover saucepan and let boil. Lentils should absorb water and become soft in about 1 hour. Add more water if needed. Lentils are cooked through when they are completely soft. | 5. Garnish with fresh cilantro and serve with bread or a dollop of unsweetened yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	2/3	cup	rinsed	54.4133	11.3652	4.5995	0.2823
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
tomato	3 -4		unsalted canned pureed	0.0	0.0	0.0	0.0
onion	1/2		diced	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
coriander	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt	3/4	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
green chili pepper	1		chopped	89.955	21.2744	4.4978	0.4498
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
bell pepper	1/2		cubed	-	-	-	-

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