Spiced Lentil Soup
|Butter/Margarine||2 Ounce (50 Grams)|
|Split lentil||6 Ounce (175 Grams)|
|Stock||2 Pint (1.2 Liter)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Cream/Yogurt||1 Teaspoon (Leveled) (For The Toppings)|
|Cashew nuts||2 Tablespoon (For The Topping)|
Peel and chop the onions.
Skin and chop the tomatoes.
This soup can be served without sieving or liquidizing, in which .
case, chop the onions and tomatoes finely and neatly.
Heat the butter or margarine and cook the onions and tomatoes for 5 minutes.
Add the lentils, stock and spices, together with a little seasoning.
Simmer for 45 minutes, or until the lentils are tender.
Sieve or liquidize for a smooth texture, then return to the pan and reheat.
Adjust the seasoning and serve topped with cream or yogurt and the nuts.
Serving size: Complete recipe
Calories 1683 Calories from Fat 612
% Daily Value*
Total Fat 70 g107.8%
Saturated Fat 34 g170.2%
Trans Fat 0 g
Cholesterol 131.7 mg43.9%
Sodium 1955.4 mg81.5%
Total Carbohydrates 190 g63.5%
Dietary Fiber 69.5 g277.9%
Sugars 42.7 g
Protein 82 g163.9%
Vitamin A 92.8% Vitamin C 170.1%
Calcium 36.7% Iron 99.2%
*Based on a 2000 Calorie diet