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Suggest a better descriptionHEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions, celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt, pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and dill, replace cover and cook until potatoes are tender, another 10 minutes. Remove from heat, add the apples, stir in the yogurt and pour into a soup tureen. Garnish with sprigs of cilantro and serve immediately.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 467 | ||
Calories from Fat: 285 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 159.8mg | 49 % | |
Sodium 168.4mg | 6 % | |
Potassium 530.2mg | 14 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 4.8g | ||
Protein 36.3g | 52 % | |
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: 467
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