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Turkish Red Lentil Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.054
Energy (kCal)805.796
Carbohydrates (g)146.1335
Total fats (g)5.1967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the red lentils in a colandar and rinse. | 2. Sift through to remove and debris or damaged beans. | 3. Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. | 4. Bring the pot to a boil and reduce to a simmer. | 5. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. | 6. Cook for 40-40 minutes until the lentils are tender. | 7. Add salt and pepper to taste. | 8. Place all but 1 cup of the soup into a blender or food processor and blend briefly. | 9. Return blended soup to the pot with the reserved cup of soup. | 10. Heat through. | 11. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red lentil 1 cup washed 687.36 121.152 45.9072 4.1664
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    white potato 1/2 cup peeled diced 51.75 11.7825 1.26 0.075
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    salt 1 teaspoon - - - -
    pepper - - - -

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



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