Try this Curried Sweet Potato & Lentil soup recipe, or contribute your own.
Suggest a better description1. Heat oil in deep frying pan over medium-high heat add onion and cook, stirring occasionally until soft and translucent, about 3 min. add garlic and ginger and cook 1 min. Stir in curry powder, salt, pepper. cook stirring frequently until powder is darkened and fragrant, 1-2 min.
2. Stir in tomatoes and lentils. Add stock and coconut milk. bring to a boil. partially cover and reduce heat to low.
3. Cook stirring occationally until lentils begin to soften (15 min). Stir in potatoes and ad more stock or water if mixture looks to dry. Cover and cook 10 min. Add zucchini and green beans. Cook another 5-10 min adding cilantro and salt, pepper to taste
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Serving Size: 1 Serving (1845g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 696 | ||
Calories from Fat: 298 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5832.4mg | 201 % | |
Potassium 1550.7mg | 41 % | |
Total Carbohydrate 85.7g | 25 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 62.6g | ||
Protein 20.8g | 30 % | |
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: 696
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