The red curry paste in this recipe lends Southeast Asian flavor and a hint of spiciness to this soup. It is sold in small jars in the Asian food section of many supermarkets and specialty stores. If you use whole red lentils instead of split, the soup will take longer to cook and likely require more water. I like to serve this with whole wheat pita bread that's been lightly brushed with olive oil, sprinkled with salt, and warmed in the oven.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 6 | ||
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Calories: 211 | ||
Calories from Fat: 18 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 587mg | 20 % | |
Potassium 506.5mg | 13 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 21.6g | ||
Protein 12.5g | 18 % | |
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: 211
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