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Mexican Lentil Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.5744
Energy (kCal)342.265
Carbohydrates (g)48.5161
Total fats (g)14.9966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in dutch oven or large soup pot over medium heat. | 2. Add onion and carrot; cook and stir 3 to 4 minutes. | 3. Add water, salsa and lentils. Bring to a boil. | 4. Reduce heat, simmer 30 to 40 minutes or until letils are tender. | 5. Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    carrot 1 cup chopped 52.48 12.2624 1.1904 0.3072
    water 6 cups 0.0 0.0 0.0 0.0
    salsa 1 jar - - - -
    lentil 1 1/4 cups rinsed 102.025 21.3097 8.624 0.5294

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



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