Try this Mulligatawny soup (light) recipe, or contribute your own.
Suggest a better description1. Heat half the oil in a large saucepan and cook the chicken 4 - 5 minutes until browned. Transfer to a plate.
2. Heat remaining oil in the same pan. Saute the onion and garlic for 4 - 5 minutes, until onion is tender. Add spices and bay leaf. Cook, stirring, for 1 minute until fragrant.
3. Stir in the chicken stock and lentils. Bring to the boil and simmer for 10 - 15 minutes until lentils are tender.
4. Stir in the coconut milk and lemon juice. Season to taste and top with coriander.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 280 | ||
Calories from Fat: 45 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 400.4mg | 14 % | |
Potassium 750.5mg | 20 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 20.5g | ||
Protein 27.8g | 40 % | |
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: 280
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