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Arabic Lentil Soup - Shorbat Addas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.8736
Energy (kCal)2686.3291
Carbohydrates (g)314.9725
Total fats (g)119.1805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot or pressure cooker, saute chopped onions in vegetable oil until soft. | 2. Rinse dried lentils several times. | 3. Add lentils, water, salt and pepper to the pot. | 4. Bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth. | 5. If using a pressure cooker, cook for 15 minutes after pressure has risen. Release pressure before removing lid. | 6. Whisk lentils to make a smooth soup, or stir to blend for a more textured soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 2 chopped 120.0 28.02 3.3 0.3
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    red lentil 1 lb dried 1623.8626 286.2171 108.4541 9.843
    water 8 cups 0.0 0.0 0.0 0.0
    salt 4 teaspoons - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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