Boil the lentils and stock (or water) for 30 minutes in a soup pot.
Once tender, put half the lentils and some of the stock in a blender. Blend until puree'd.
Add puree'd mixture back to soup pot with whole lentils.
Empty bottle of Tikka Masala Sauce and bring to boil.
Add water to preferred soup consistency.
Add salt to taste if needed.
Serve with chopped fresh tomatoes and toasted bread.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 38 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 8.6mg||3 %|
|Sodium 415.9mg||14 %|
|Potassium 944.2mg||25 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 30g|
|Protein 24.6g||35 %|
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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: 341
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