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Indian Lentils and Rice Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.4893
Energy (kCal)3127.446
Carbohydrates (g)622.567
Total fats (g)31.7184
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray 3-quart saucepan with nonstick cooking spray. | 2. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. | 3. Stir in 5 cups of the broth, the lentils, turmeric and salt. | 4. Heat to boiling; reduce heat. | 5. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender. | 6. Stir in tomato, coconut and mint. | 7. Serve over rice with yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green onion 8 chopped - - - -
    gingerroot 1 tablespoon chopped - - - -
    red pepper flake 1/8 teaspoon crushed - - - -
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    vegetable broth 5 1/4 cups 852.39 138.1905 31.2543 20.1474
    lentil 1 1/2 cups sorted rinsed dried 122.43 25.5717 10.3488 0.6353
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    salt 1/2 teaspoon - - - -
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    coconut 1/4 cup shredded 70.8 3.0460000000000003 0.6659999999999999 6.6979999999999995
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832
    rice 3 cups cooked 2025.75 443.7225 39.5715 3.6630000000000003
    plain nonfat yogurt 1 1/2 cups - - - -

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



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