Try this Curried Lentil and Carrot Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large soup pot. Add the onions & saute them for about 10 minutes. Add the lentils & cook for 1 minute, stirring constantly. Mix in the carrots & curry powder. Cook for 2 minutes. Add the boiling water, salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour, stirring occasionally. Add the breadcrumbs & continue to cook for another 5 to 7 minutes. Ladle into soup bowls & garnish with cilantro. Sonia Allison, "Herbs & Spices" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 127 | ||
Calories from Fat: 21 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 233.5mg | 6 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 16g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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