Search
by Ingredient

Curried Lentil & Carrot Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by spenced

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
4 115.6
OUNCES ML/G ONIONS
chopped
6 173.4
4 115.6
OUNCES ML/G CARROTS
thinly sliced
1 15
TABLESPOON ML CURRY POWDER
2 946
PINTS ML WATER
boiling *
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML PAPRIKA
½ 118
CUP ML BREAD CRUMBS
1 1
X X CILANTRO
to garnish *

Directions

Heat oil in a large soup pot.

Add the onions and sauté them for about 10 minutes.

Add the lentils and cook for 1 minute, stirring constantly.

Mix in the carrots and curry powder. Cook for 2 minutes.

Add the boiling water, salt and paprika.

Bring to a boil, lower heat and cover.

Simmer for 1 hour, stirring occasionally.

Add the bread crumbs and continue to cook for another 5 to 7 minutes.

Ladle into soup bowls and garnish with cilantro.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 148 18% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 665mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 34%
Sugars g
Protein 15g
Vitamin A 35% Vitamin C 4%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
More health news

Email this recipe