Try this Spiced Carrot & Lentil Soup recipe, or contribute your own.
Suggest a better description1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
2. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
3. Simmer for 15 mins until the lentils have swollen and softened.
4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (783g) | ||
Recipe Makes: 1 | ||
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Calories: 585 | ||
Calories from Fat: 88 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 28.5mg | 1 % | |
Potassium 1456.9mg | 38 % | |
Total Carbohydrate 87.4g | 26 % | |
Dietary Fiber 43.1g | 172 % | |
Sugars, other 44.3g | ||
Protein 37.9g | 54 % | |
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: 585
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