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Mihc's Indian Lentil & Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1507
Energy (kCal)197.186
Carbohydrates (g)44.0216
Total fats (g)1.3306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring lentils, water, garlic, olive oil, onion, celery and carrots to a boil in a medium saucepan. Simmer on low, uncovered for 1 hour. Add rest of ingredients, stir, and bring to boil. Simmer on low for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown lentil 1 cup - - - -
    water 5 cups 0.0 0.0 0.0 0.0
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    extra virgin olive oil 1 tablespoon - - - -
    onion 1 cup minced 64.0 14.944 1.76 0.16
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    baby carrot 1 cup sliced - - - -
    red potato 1/2 cup sliced 52.5 11.925 1.4175 0.105
    tomato paste 1 1/2 1/2 19.68 4.5384 1.0368 0.1128
    bay leaf 1 - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    salt 1 1/2 1/2 - - - -
    tomato 1 1/2 cups chopped 40.23 8.6942 1.9668 0.447
    parsley 1 teaspoon dried 0.45 0.0791 0.0371 0.0099
    cilantro 1/8 cup chopped 0.46 0.0734 0.0426 0.0104

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



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