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EatSmarter exclusive recipe

Curried Lentil Soup

with Celery Leaves and Yogurt

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Curried Lentil Soup
78
calories
Calories

Curried Lentil Soup - One of the fastest lentil soups to make—and possibly the tastiest

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very easy
Difficulty
10 min.
Preparation
Nutritions
Fat1 g
Saturated Fat Acids0.1 g
Protein6 g
Roughage3 g
Sugar added0 g
Calorie78
1 serving contains
Calories78
Protein/g6
Fat/g1
Saturated fatty acids/g0.1
Carbohydrates/g11
Added sugar/g0
Roughage/g3
Bread exchange unit1
Cholesterol/mg0
Uric acid/mg62
Vitamin A/mg0.1
Vitamin D/μg0
Vitamin E/mg0.3
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg1.6
Vitamin B₆/mg0.1
Folate/μg50
Pantothenic acid/mg0.5
Biotin/μg2.5
Vitamin B₁₂/μg0.1
Vitamin C/mg1.4
Potassium/mg255
Calcium/mg66
Magnesium/mg31
Iron/mg1.6
Iodine/μg2
Zinc/mg0.9

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Measuring cups, 1 Pot (with lid), 1 Small knife, 1 Tablespoon, 1 Cutting board, 1 Teaspoon

Ingredients

for 1 serving
20 grams
200 milliliters
1 teaspoon
½ small stalk
Celery (about 25 grams)
1 tablespoon
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Preparation steps

Step 1/5
Curried Lentil Soup preparation step 1

Bring the lentils and broth to a boil in a pot. Add curry powder, cover and cook over low heat until lentils are tender, about 6 minutes.

Step 2/5
Curried Lentil Soup preparation step 2

Meanwhile, rinse celery, drain and remove any strings. Reserve celery leaves. 

Step 3/5
Curried Lentil Soup preparation step 3

Cut celery stalks into thin slices (about 5 mm or 1/4 inch). Add to pot and continue cooking, covered, 3-4 minutes more.

Step 4/5
Curried Lentil Soup preparation step 4

Rinse celery leaves, cut into large strips and shake dry.

Step 5/5
Curried Lentil Soup preparation step 5

Season soup with salt and pepper. Sprinkle with celery leaves and serve immediately with yogurt.

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