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Lentil and Tomato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)942.1691
Energy (kCal)19071.8938
Carbohydrates (g)4055.105
Total fats (g)217.7469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned. | 2. Add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender. | 3. Remove the bay leave and check seasonings and adjust to your personal taste. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 2 128.0 29.888 3.52 0.32
    garlic clove 2 - - - -
    celery 3 stalks 30.72 5.7024 1.3248 0.3264
    red lentil 1 1/2 1/2 1031.04 181.72799999999998 68.8608 6.2496
    tomato 440 17692.3538 3823.5142 864.9595 196.5817
    bay leaf 1 - - - -
    herb 1/2 teaspoon dried - - - -
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188
    salt pepper - - - -

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



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