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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes. | 2. Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1	cup	washed drained dried	687.36	121.152	45.9072	4.1664
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
water	2	cups		0.0	0.0	0.0	0.0
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
tomato paste	6	tablespoons		78.72	18.1536	4.1472	0.4512
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt black pepper			ground	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

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