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Lebanese Lentil Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.809
Energy (kCal)275.39
Carbohydrates (g)63.2829
Total fats (g)1.1231
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt. | 2. Process until mixture forms a paste. | 3. Set aside. | 4. Sauté onions in 1/4 cup of olive oil until light brown. | 5. Add lentils and mix. | 6. Cook on medium heat for a few minutes. | 7. Add cinnamon and water. | 8. Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally. | 9. Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste. | 10. and cook, uncovered, on low heat until lentils are creamy. | 11. Add lemon juice and continue cooking, uncovered, for 10 minutes. | 12. (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro 1 bunch - - - -
    garlic 12 cloves 53.64 11.9016 2.2896 0.18
    olive oil - - - -
    salt 2 1/2 teaspoons divided - - - -
    onion 2 chopped 120.0 28.02 3.3 0.3
    lentil 1 washed drained 81.62 17.0478 6.8992 0.4235
    cinnamon 1 1/2 1/2 - - - -
    water 12 cups 0.0 0.0 0.0 0.0
    spinach 1 box frozen - - - -
    potato 2 cubed - - - -
    lemon juice 6 tablespoons 20.13 6.3135 0.3202 0.2196

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



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