This hearty soup, very warming for winter days, is best made the day befoer to allow the flavour of the spices to infused
1 Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.2 Add the garlic, curry powder to taste, cunin and coriander, and fry for an additional 2 minutes, then poru in the stock followed by the tomato past lentils, grated potatoes.3 Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and begetables art cooled. Season generously to taste before serving with hot chapatis for an authentic Asian dish
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Serving Size: 1 Serving (657g) | ||
Recipe Makes: 4 | ||
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Calories: 493 | ||
Calories from Fat: 101 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 462.3mg | 16 % | |
Potassium 1895.3mg | 50 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 64.4g | ||
Protein 19.4g | 28 % | |
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: 493
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