Try this Curried Lentil Soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, combine lentils and water, then bring to a boil. Reduce heat and simmer, partially covered, for 40 minutes or until lentils are tender. Meanwhile, heat a large skillet over medium high heat, add the cumin and toast 1 minute or just until fragrant. Add olive oil and onion, then cook, stirring, 3-4 minutes or until the onion is lightly brown. Add garlic, chipotle, ginger, curry powder and salt, if desired, then cook, stirring, for 1 minute. Add tomatoes and cook, stirring, 3-5 minutes or until tomatoes are soft. Stir in cooked lentils, the cooking liquid and vegetable broth, then simmer, uncovered, 10 minutes. Stir in fresh herbs. Season with freshly ground black pepper. Spoon soup into serving bowls. Top with a dollop of yogurt and a sprig of fresh herbs.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 5 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 106.2mg | 4 % | |
Potassium 81.1mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.8g | ||
Protein 1.1g | 2 % | |
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: 25
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