A creamy and mild curry lentil soup.
1. Heat 3 tablespoons of oil in a large pot over medium-high heat. Add onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in cumin, coriander, curry, kosher salt, black pepper, and chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Slowly add chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft- about 40 minutes.
3. Use a stick blender and partially puree the soup in the pan for a more creamy texture.
4. Garnish with fresh chopped coriander.
5. Serve with home made roti and tandori chicken. Mmmmm....
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 | ||
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Calories: 342 | ||
Calories from Fat: 108 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 960.1mg | 33 % | |
Potassium 926.4mg | 24 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 22.1g | ||
Protein 18g | 26 % | |
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: 342
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