For the spice mix:
1. Attach the Splashguard and tit the Flexi Beater, set the 100?C and the speed to stirring
2. Put all the ingredients When the spices start to steam, remove from the bowl
Mill to grind them to a powder, Stow in an airtight container.
For the soup:
1 Soak the lentils in cold water for 20 minutes. Slice the carrot using the thin slicing disc of the Food Processor
2 Attach the Stiffing Tool, set the temperature to maximum to stirring 1. Add the oil to the bowl. Add the vegetables they are cooked (about 5-10 minutes). Add a little water make into a paste and then add to the bowl. Add the lentils to the bowl.
3 Cook for 3 minutes. Add the lemon and limes. Add the and bring to the boil, Reduce the temperature to 80?C and simmer for an hour. to cool, then blend in the Blender and reheat gently. Add necessary before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (65%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 34.5mg||1 %|
|Potassium 204.4mg||5 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.4g|
|Protein 1.7g||2 %|
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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: 103
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