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Curried Lentil Soup

fast.cook's picture
Ingredients
  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)
Directions

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.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Quick, Healthy

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4.084375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Curried Lentil Soup Recipe