Curried Lentil And Carrot Soup Recipe
Servings: 6
Ingredients
- 1 Tbsp. Vegetable oil
- 4 ounce Onions, minced
- 6 ounce Red lentils
- 4 ounce Carrots, sliced thinly
- 1 Tbsp. Madras curry pwdr
- 2 pt Boiling water
- 1 1/2 tsp Salt
- 1/4 tsp Paprika
- 2 slc Bread, made into crumbs Cilantro, to garnish
Directions
- Heat oil in a large soup pot. Add in the onions & saute/fry them for about 10 min. Add in the lentils & cook for 1 minute, stirring constantly. Fold in the carrots & curry pwdr. Cook for 2 min.
- Add in the boiling water, salt & paprika. Bring to a boil, lower heat & cover. Simmer for 1 hour, stirring occasionally.
- Add in the breadcrumbs & continue to cook for another 5 to 7 min.
- Ladle into soup bowls & garnish with cilantro.
- Sonia Allison, "Herbs & Spices"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 31 | 18% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 7mg | 2% |
| Sodium 667mg | 28% |
| Potassium 367mg | 10% |
| Total Carbs 26.66g | 7% |
| Dietary Fiber 9.7g | 32% |
| Sugars 2.34g | 2% |
| Protein 8.94g | 14% |
