Curry Soup with Lentils
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 8 h. 40 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 86.6 μg | (144 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams yellow Lentils
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps Curry powder
- 700 milliliters Vegetable broth
- 200 milliliters Coconut milk
- salt
- freshly ground peppers
- lemon juice
- parsley (for garnish)
Preparation steps
1.
Soak the lentils overnight, or according to the package directions. The following day, drain the lentils.
2.
Peel and finely dice the onion and garlic. Heat the oil in a ban, and sauté both. Dust the pan with the curry and sauté briefly. Mix in the lentils, then add the broth and the coconut milk. Simmer for 25 minutes, stirring occasionally. If necessary, you can add a little more broth. Season to taste with salt, pepper, and lemon juice. Pour into bowls, garnish with parsley, and serve.
