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Kurdish Lentil Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.2173
Energy (kCal)753.0775
Carbohydrates (g)109.399
Total fats (g)29.2445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups). | 2. Bring to a quick boil, skimming froth as needed. | 3. Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes. | 4. For a creamy texture, whisk the mixture with a whip until smooth, a few minutes. | 5. Add salt, black pepper, curry powder, and broken vermicelli noodles. | 6. Stir well. | 7. Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 2 cups 163.24 34.0956 13.7984 0.847
    salt 2 teaspoons - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    curry powder 1/2 teaspoon 3.25 0.5583 0.1429 0.1401
    vermicelli 1/2 cup 301.02099999999996 63.7357 8.9465 1.1099
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11

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



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