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Dal (Lentil Soup)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
657Calories
43 gProtein
114 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein43 g
Carbohydrates114 g
Fiber0.6 g
Sugars0 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium473 mg
Potassium1738 mg
Calcium124 mg
Iron13 mg
Magnesium199 mg
Phosphorus683 mg
Zinc7.1 mg
Copper1.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.8 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 104. The excerpt below is the record exactly as published.
al. (Lentil Soup). Wash two pounds of lentils and put in a pot with same weight of water ; add a tablespoonful of curry powder, and a large teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.