Heat large soup pan on medium high heat and add oil. Saute garlic, onion, curry, ginger & jalapeno until fragrant. Add lentils, sweet potatoes, tomato, stock and salt, bring to a boil. Reduce heat to low/moderate, cover loosely & simmer until lentils are tender - about 30 minutes.
For garnish prior to serving, swirl dollop of yogurt and sprinkle with cilantro.
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|Serving Size: 1 Serving (1765g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 6127mg||211 %|
|Potassium 1289mg||34 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 54.6g|
|Protein 17.8g||25 %|
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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: 386
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