Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cup lentils
- 1 onion; coarsely chopped
- 2 cloves garlic; crushed
- 5 cup water
- SALT
- 1 tb ghee
- 1 clove garlic; minced
- 2 ts cumin
- 6 oz (1 small can) tomato paste
- 3 dried lemons
- 8 1/2 cup water
- 2 potatoes; (optional) peeled,
Directions
Put the washed lentils with onion and garlic in a pot with the water. Let
it boil and wait until it dries up. Pur‚e the lentils in a blender. In a
pot, fry some garlic in some ghee (clarified butter - milk solids removed),
then add the cumin. Stir and add the tomato paste, then the pur‚ed
lentils. Add to that the second measure of water (or less if you want to
make a stew). If making stew, also add peeled, quartered potatoes at this
stage) and the dried lemons. Let the mixture boil, then reduce the
temperature and let it simmer until done.
Category:Kuwaiti Recipes
Category:Kuwaiti Soups