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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 300°F. | 2. In a Dutch oven, heat the butter or oil until shimmering. Add the spices and stir until fragrant, 2-3 minutes. Add the onion and stir until soft and translucent. Add the tomato paste and cook until it begins to brown. | 3. Add the lentils and stock. Stir well, cover, and transfer to the preheated oven. Cook, stirring occasionally, until the lentils are soft and most of the liquid is absorbed, about 2 hours. Season to taste with salt and pepper. Serve with jasmine rice or basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	2	tablespoons	clarified	-	-	-	-
curry powder	2 -3	tablespoons		0.0	0.0	0.0	0.0
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
ginger	1/2 - 1	teaspoon	ground	0.0	0.0	0.0	0.0
yellow onion	1		diced	64.0	14.944	1.76	0.16
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red lentil	1 1/3	cups	dried	916.48	161.536	61.2096	5.5552
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
salt				-	-	-	-
black pepper			ground	-	-	-	-

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