Try this Red lentil, chickpea and chilli soup recipe, or contribute your own.
Suggest a better descriptionHeat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.
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Serving Size: 1 Serving (1988g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 335 | ||
Calories from Fat: 85 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 3478mg | 120 % | |
Potassium 1573.2mg | 41 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 49.8g | ||
Protein 10.4g | 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: 335
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