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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes. | 2. Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more. | 3. Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened. | 4. At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cinnamon	1/2	teaspoon		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	2		peeled diced	104.96	24.5248	2.3808	0.6144
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
garlic clove	2		chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
water	7	cups		0.0	0.0	0.0	0.0
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
red lentil	2	cups		1374.72	242.304	91.8144	8.3328
garbanzo bean	1	can	drained	1133.4333	188.7556	61.3793	18.1109
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
cilantro				-	-	-	-
lime wedge				-	-	-	-

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