Curried Lentil Soup
|Madras curry paste||2 Tablespoon|
|Onion||200 Gram, chopped (1 Large)|
|Finely grated ginger||2 Teaspoon|
|Chopped coriander leaves||1⁄4 Cup (4 tbs)|
|Chicken stock||3 Liter (12 Cups)|
|Lentils||1 1⁄4 Cup (20 tbs)|
Cook paste in large heated dry pan, stirring, until fragrant.
Add onion and ginger; cook, stirring, until onion is soft.
Blend or process onion mixture and coriander until pureed.
Return onion mixture to same pan.
Add stock and lentils; cook, uncovered, about 20 minutes or until lentils are soft, stirring occasionally.
Serving size: Complete recipe
Calories 2074 Calories from Fat 392
% Daily Value*
Total Fat 43 g66.3%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 90 mg30%
Sodium 4741.9 mg197.6%
Total Carbohydrates 274 g91.3%
Dietary Fiber 78.5 g314.1%
Sugars 62.4 g
Protein 140 g280.3%
Vitamin A 27.4% Vitamin C 60.5%
Calcium 28% Iron 139.3%
*Based on a 2000 Calorie diet