Try this Carrot Lentil Soup recipe, or contribute your own.
Suggest a better descriptionSource: 1000 Healthy Eating Recipes by Linda Doeser
Heat the oil in a large deep saucepan. Add onion garlic and cook for 10 mins. Crush seeds and pods and add to pan.
Add carrot, lentils, and turmeric and cook for 2 mins. Add stock and bay leaves and coriander. Bring to the boil slowly and season with salt and pepper. Cover and simmer until the lentils and carrots are soft. Remove bay leaves and puree with a stab blender. Reheat gently and serve with coconut cream.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 189 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 563.6mg | 19 % | |
Potassium 1015.9mg | 27 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 15.1g | 61 % | |
Sugars, other 32.1g | ||
Protein 21.9g | 31 % | |
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: 463
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