Try this Curried Lentil Soup with Tomatoes and Spinach recipe, or contribute your own.
Suggest a better descriptionIn a pot, cook onion in oil, add garlic and ginger root and cook for 1 more minute. Then add curry, cumin and cook 30 seconds more. Add lentils and 1 1/4 cup water. Bring to a boil, then simmer, covered for 5 minutes. Add broth and simmer, covered, for 25 minutes. Stir in tomatoes and spinach and simmer for 2 minutes, season with lemon juice and salt and pepper to taste. Let cool. Place in containers and store in freezer. To reheat: Thaw in refrigerator the night before. Heat in microwave or on stove top. Serve with pita trianges. Recipe By : Personal Chef Marjorie Nawrocki of Copper Pot Cuisine File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (552g) | ||
Recipe Makes: 4 | ||
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Calories: 219 | ||
Calories from Fat: 105 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1665.1mg | 57 % | |
Potassium 1130.1mg | 30 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 9.1g | 37 % | |
Sugars, other 14.2g | ||
Protein 10.8g | 15 % | |
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: 219
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