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Red Lentil Dhal With Crisp Parsnips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.129
Energy (kCal)1326.1884
Carbohydrates (g)234.2973
Total fats (g)20.7386
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400 degrees. | 2. Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored. | 3. Stir in lentils and curry powder. | 4. Add the tomatoes and stock. | 5. Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes. | 6. Peel the parsnips and shave into strips. | 7. Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp. | 8. Spoon the dhal into 4 bowls and pile the parsnips on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sunflower oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    sunflower oil 1 teaspoon 120.22399999999999 0.0 0.0 13.6
    onion 2 chopped 128.0 29.888 3.52 0.32
    red lentil 8 ounces rinsed dried 811.9295 143.1082 54.2269 4.9215
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    vegetable stock 1 1/2 1/2 16.575 3.083 0.7956 0.23199999999999998
    parsnip 2 199.5 47.8534 3.1919999999999997 0.7979999999999999

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



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