quick and flavoursome soup, ideal for lunch
Heat the oil in a large saucepan and add the onion and fennel seeds. Soften for a few minutes. Add the lentils and ginger. Stir for a minute or so. Add the tomatoes, orange juice, vegetable stock, 1 teaspoon of zest and the chilli. Bring to the boil, cover and simmer for about 30 minutes.
Allow to cool a little before serving. Top with chopped coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1670.4mg | 58 % | |
Potassium 428.7mg | 11 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 19.1g | ||
Protein 7.5g | 11 % | |
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: 153
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