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Curried Lentil And Carrot Soup

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Submitted by kenman

YIELD

4 servings

PREP

10 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
2 2
SLICES SLICES BREAD
made into 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 andamp; garnish with cilantro.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 203 18% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 983mg 41%
Total Carbohydrate 11g 11%
Dietary Fiber 12g 50%
Sugars g
Protein 22g
Vitamin A 52% Vitamin C 6%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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