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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes). | 2. Allow lentils to cool a little, puree them, and return them to the soup pot. | 3. Puree tomato, garlic and dates and add this mixture to the pureed lentils. | 4. Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes. | 5. Add evaporated skimmed milk, then heat and serve. | ---------------------------------------------------------------------------

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
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
water	4 1/2	cups		0.0	0.0	0.0	0.0
tomato	1			32.76	7.0798	1.6016	0.364
garlic clove	1			-	-	-	-
date	3 -4		pitted	0.0	0.0	0.0	0.0
ginger	3/4	teaspoon	ground	1.2	0.2666	0.0273	0.0112
mustard	1 1/4	1/4		0.3937	0.0681	0.0417	0.0061
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
milk	1 1/2	cups	evaporated skim	828.0	19.944000000000003	8.244	85.824

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