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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan melt butter over medium heat. | 2. Add onions, lentils and carrots. | 3. Cook, stirring often for 5 minutes. | 4. Add paprika and tomato paste and stir well to mix. | 5. Reduce heat to low and cook for a few minutes. | 6. Gradually add stock or water, stirring constantly. | 7. Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes. | 8. Transfer to a food processor or blender and puree to smooth. | 9. Return to pan and add milk or lemon juice to taste. | 10. Taste and add salt, pepper and cayenne. | 11. Give it 5 minutes and taste again, adjust seasonings. | 12. Ladle into bowls and offer croutons and mint at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	teaspoons		85.5	3.9285	2.6715	7.2
onion	1 3/4	cups	chopped	112.0	26.151999999999997	3.08	0.28
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
red lentil	1	cup	washed drained	687.36	121.152	45.9072	4.1664
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
chicken stock vegetable	6	cups		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
salt				-	-	-	-
pepper				-	-	-	-
cayenne pepper				-	-	-	-
crouton				-	-	-	-
mint	3	teaspoons	snipped	-	-	-	-

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