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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Render salt pork in large heavy soup pot. Remove and discard. Add onion, celery and carrot and saute until softened. Add curry powder and garam masala to taste and cook 1 - 2 minutes. | 2. Add water. Bring to a boil, reduce heat and simmer, partially covered, for about 45 to 60 minutes or until lentils are very tender. | 3. Original recipe says to puree the soup, but this doesn't seem necessary. Stir in the lemon juice off the heat, just before serving. Season with salt and white pepper to taste. Add optional hot sauce to taste. | 4. To serve, ladle soup over cooked basmati rice in a deep soup bowl. Top with a generous dollop of sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	2	cups		163.24	34.0956	13.7984	0.847
salt pork	2	ounces	diced	424.116	0.0	2.8633	45.6435
water	8	cups		0.0	0.0	0.0	0.0
onion	1	cup		64.0	14.944	1.76	0.16
carrot	1	cup		52.48	12.2624	1.1904	0.3072
celery	1	cup		16.16	2.9997	0.6969	0.1717
curry powder	1/2 - 1	teaspoon	mild	0.0	0.0	0.0	0.0
garam masala	1/2 - 1	teaspoon		-	-	-	-
sauce	3	dashes		-	-	-	-
lemon	1		juiced strained	1.2808	0.4116	0.0486	0.0132
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
basmati rice	8	cups	cooked	-	-	-	-

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