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Mexican Style Lentil Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.3652
Energy (kCal)228.92
Carbohydrates (g)48.7942
Total fats (g)1.3118
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the lentils overnight. | 2. Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking. | 3. In a large pot, fry the bacon until slightly crispy. | 4. Add chopped onions, jalapenos and crushed garlic. Cook until soft. | 5. Add tomatoes and cook for another 2 minutes. | 6. Add cooked lentils with their juices and stir. | 7. Season with salt and pepper. | 8. Simmer in low heat for 15 minutes. | 9. Serve immediately topped with fresh cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 2 cups uncooked 163.24 34.0956 13.7984 0.847
    tomato 1 chopped 32.76 7.0798 1.6016 0.364
    jalapeno chile 2 chopped - - - -
    onion 1 chopped 32.0 7.472 0.88 0.08
    garlic clove 1 crushed - - - -
    streaky bacon 1/2 - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    onion 1/2 32.0 7.472 0.88 0.08
    garlic clove 1 - - - -
    salt pepper - - - -

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



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