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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

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| 1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. | 2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. | 3. Sprinkle the soup with parsley and Parmesan (optional) before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		cubed	120.0	28.02	3.3	0.3
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
carrot	3		diced	157.44	36.7872	3.5712	0.9216
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
tomato	3 1/2	cups	crushed	144.9	32.13	7.56	1.26
lentil	1 1/2	cups	soaked rinsed drained	122.43	25.5717	10.3488	0.6353
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
white wine	3/4	cup		-	-	-	-
bay leaf	2			-	-	-	-
chicken stock	7	cups		604.8	59.303999999999995	42.336000000000006	20.16
parsley	1	sprig	chopped	0.36	0.0633	0.0297	0.0079
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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