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Punjabi Pea and Mint Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.9727
Energy (kCal)635.997
Carbohydrates (g)120.8745
Total fats (g)5.3271
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse lentils and peas, and add to stock pot with vegetables and water. | 2. Add garlic, spices and stock powder and bring to the boil. | 3. Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities. | 4. Add freshly chopped mint and season with salt and pepper. Stir and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea green 1/2 cup split 58.725 10.4762 3.9295 0.29
    yellow pea 1/2 cup split - - - -
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    red lentil 1/2 cup 343.68 60.576 22.9536 2.0832
    leek 1 chopped 54.29 12.5935 1.335 0.267
    potato 2 cubed - - - -
    carrot 3 sliced 88.56 20.6928 2.0088 0.5184
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    vegetable stock powder 4 teaspoons - - - -
    water 8 cups 0.0 0.0 0.0 0.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    curry powder 2 tablespoons 40.95 7.0346 1.8005 1.7653
    mint 1/4 cup chopped 10.032 1.9175 0.7501 0.1664
    salt pepper - - - -

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



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