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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. Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened. | 2. Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened. | 3. Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked. | 4. Using an immersion blender or regular blender, puree half the soup, return to the pot. | 5. Add sumac and parsley/other herbs, cook 5 minutes longer. | 6. Serve hot with bread and a dollop of yogurt (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1		chopped	16.16	2.9997	0.6969	0.1717
garlic clove	2 -3		crushed minced	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
vegetable stock chicken	4	cups		-	-	-	-
red lentil	1/2	cup	rinsed	343.68	60.576	22.9536	2.0832
parsley	1	bunch	chopped	-	-	-	-
dill	1	tablespoon	dried	0.2392	0.039	0.0192	0.0062
sumac	1 -2	tablespoon		-	-	-	-
lime	1			-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
bay leaf	1			-	-	-	-
salt pepper				-	-	-	-

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