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Curried Red Lentil Soup

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Submitted by CLARA

YIELD

8 servings

PREP

5 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
minced
7 ½ 1.8
CUPS L WATER
1 5
TEASPOON ML TURMERIC
ground
¾ 3.8
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
0.6
TEASPOON ML CAYENNE PEPPER
1 ½ 355
1 5
TEASPOON ML RED WINE VINEGAR
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Sauté the onion and garlic in ½ cup of the water in a large pot until the onion is soft, about 5 minutes.

Add the seasonings and cook for 1 minute.

Add the lentils and the remaining water.

Bring to a boil, reduce the heat, cover and simmer for 1 hour.

Stir in the vinegar. Garnish with parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 148 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 12g 47%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 11%
Calcium 4% Iron 17%
* 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, Very low in sodium, Low Sodium
 
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