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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

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| 1. In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well. | 2. In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft. | 3. In a saute pan, add olive oil, garlic and onions and cook until lightly browned. | 4. Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender. | 5. Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
lentil	2	cups		163.24	34.0956	13.7984	0.847
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
water	10	cups		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	6	cloves	chopped	26.82	5.9508	1.1448	0.09
onion	2	cups	chopped	128.0	29.888	3.52	0.32
chile pepper	1/2	teaspoon	crushed	1.2487	0.2693	0.0408	0.0224
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
celery	3		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
chicken bouillon powder	2	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736

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