Try this Curried lentil and kale soup, cooking with kale recipe, or contribute your own.
Suggest a better descriptionThoroughly wash the kale, remove and discard the thick
lower part of the stalk. Finely chop the leaves and the
more tender upper part of the stalk, set aside
Pick over the lentils and remove any dirt and fine grit
then wash in a sieve under cold running wa er until the
water runs clear. Drain well
Heat the oil in a large saucepan and saute the onion
until soft and golden. Add the garlic, ginger and chilli and
cook for about minute
Stir in the curry paste or powder, cumin, coriander and
turmeric and cook for another I minute stiring regularly
so that the spices do not burn.
Add the lentils pour in the stock or water and bring
to the boil. Reduce the heat, cover and simmer for about
20-25, or until the lentils are tender.
Stir in the kale and simmer covered for about
5 minutes, until the kale is cooked.
Serve with a generous squeeze of emon or lime juice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (375g) | ||
Recipe Makes: 1 | ||
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Calories: 512 | ||
Calories from Fat: 16 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 1548.5mg | 41 % | |
Total Carbohydrate 93.4g | 27 % | |
Dietary Fiber 37.3g | 149 % | |
Sugars, other 56.1g | ||
Protein 32.7g | 47 % | |
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: 512
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