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Curried Lentil Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.4236
Energy (kCal)532.855
Carbohydrates (g)60.0554
Total fats (g)13.1763
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute carrots, onion and celery in olive oil until soft. | 2. Add curry powder and garlic and saute 5 minutes more. | 3. Add chicken stock and water and bring to boil. | 4. Add lentils and herbs de provence and bring back to boil. | 5. Add salsa, cilantro and salt and pepper to taste. | 6. Cover and simmer for about 1 hour until soup thickens. | 7. Use an immersion blender to slightly blend soup. | 8. Serve with croutons and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic 4 cloves chopped 17.88 3.9672 0.7632 0.06
    curry powder 3 tablespoons 61.425 10.5519 2.7008 2.6479
    chicken broth 3 cans low fat 283.65 6.8625 40.443000000000005 9.516
    water 1 cup 0.0 0.0 0.0 0.0
    herbes de provence 1 tablespoon - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    hot salsa 1 cup - - - -
    salt pepper - - - -
    crouton - - - -

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



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