Try this Curry Lentil Soup recipe, or contribute your own.
Suggest a better descriptionHeat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, and shallot and cook until the mixture softens, about 2 to 3 minutes. Add cayenne pepper, stir well. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry powder. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal.
Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 569 | ||
Calories from Fat: 208 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 401.6mg | 14 % | |
Potassium 1131.5mg | 30 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 26.1g | 104 % | |
Sugars, other 36.4g | ||
Protein 28.3g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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