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|
|Calories from Fat: 101 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 493
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