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Turkish Lentil and Tomato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.9457
Energy (kCal)2162.1816
Carbohydrates (g)309.7162
Total fats (g)65.8622
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop and saute onion in oil. | 2. Add bay leaf and paprika. | 3. Add water, lentils, tomatoes, rosemary. | 4. Cook on low for 30 mins until lentils are soft. | 5. Remove bay leaf. | 6. Puree if desired. | 7. Add couscous. | 8. Cook for 15 mins until couscous is soft. | 9. Add chicken stock and sugar. | 10. Optionally add 2 c pureed spinach. | 11. Serve with lemon, parsley, and/or yoghurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 2 128.0 29.888 3.52 0.32
    canola oil 4 tablespoons 495.04 0.0 0.0 56.0
    bay leaf 2 - - - -
    rosemary 1/2 teaspoon dried 0.4585 0.0724 0.0116 0.0205
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    paprika 1 pinch smoked 0.4054 0.0776 0.0203 0.0185
    water 8 cups 0.0 0.0 0.0 0.0
    red lentil 2 cups 1374.72 242.304 91.8144 8.3328
    tomato 2 cans crushed 124.1379 27.5262 6.4768 1.0795
    chicken stock powder 2 tablespoons - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    israeli couscous 1 cup - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132

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



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