Try this Carrot and Lentil 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. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
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Serving Size: 1 Serving (1762g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 327 | ||
Calories from Fat: 27 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 4376.4mg | 151 % | |
Potassium 2043.4mg | 54 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 56.2g | ||
Protein 7.4g | 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: 327
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