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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. Place onion and garlic in a large pot with water to cook, stirring for a couple of minutes. | 2. Add 1 tablespoon each of cumin, chili powder, and curry powder and stir to coat. | 3. Add the vegetable stock and lentils. | 4. Mix well, bring to a boil, reduce the heat, cover, and cook for 30 minutes. | 5. Add the tomatoes, potatoes and cauliflower. | 6. Add another Tablespoon each of cumin, chili powder, and curry, if desired (to taste). | 7. Continue to cook for another 30 minutes. | 8. Stir in the peas. | 9. Cook for 5 minutes. | 10. Remove from the heat and stir in the cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
water	1/4	cup		0.0	0.0	0.0	0.0
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
lentil	1	cup		81.62	17.0478	6.8992	0.4235
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
red potato	2		chopped	-	-	-	-
cauliflower	1			-	-	-	-
pea	2	cups		82.32	14.798	5.4879999999999995	0.392
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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