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Early Fall Beef Lentil Soup With Greens

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3424
Energy (kCal)557.3079
Carbohydrates (g)64.0532
Total fats (g)29.7204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dice leftover meat to 1/2 inch cubes. | 2. In a heavy bottomed kettle, add olive oil, onion, garlic, celery & thyme. Saute several minutes until onion translucent & thyme aromatic. | 3. Add carrots, green pepper & tomatos (no worries if no fresh available - I just had it in fridge & it was looking lonely). | 4. Add Beef beef stock base & saute on low for 25 minutes until base & onions caramelize. Skip beef base if using beef broth instead of base & water. | 5. Add water & simmer for 45 minutes - lid off. | 6. Add lentils & simmer 30 minutes more. | 7. Add chopped greens of your choice & simmer 20 minutes more - less for spinach, more for robuster greens, but low heat to avoid off-flavors from stronger greens. | 8. Season to taste with salt & pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef 1 34.85 0.0 6.1313 1.1588
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 1/2 chopped 96.0 22.416 2.64 0.24
    garlic clove 3 chopped - - - -
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    bell pepper 1 chopped - - - -
    celery rib 2 chopped - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    tomato 14 1/2 ounces diced 40.2099 8.6898 1.9658 0.4468
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    beef base 5 teaspoons - - - -
    water 64 ounces 0.0 0.0 0.0 0.0
    green lentil 2 cups - - - -
    green 5 cups chopped 41.8 8.227 4.18 0.247

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



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