Try this Spiced red lentil and coconut soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large pan, add the onion, chilli, garlic and lemon grass. Cook for 5 minutes or until onions have softened, stirring occasionally.
Add lentils and spices. Pour in coconut milk and 900ml of water, stir. Bring to the boil, reduce the heat and simmer for 40-45 minutes until the lentil are soft and mushy.
Pour in the lime juice and add spring onions and coriander, reserving a little of each for the garnish, season to taste.
Pour into bowls and garnish with the reserved spring onions and coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 462 | ||
Calories from Fat: 252 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.7mg | 1 % | |
Potassium 865.3mg | 23 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 24.1g | ||
Protein 16.1g | 23 % | |
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: 462
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