Spiced Indian-style Soup

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Spiced Indian-style Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
359
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie359 kcal(17 %)
Protein27.72 g(28 %)
Fat13.32 g(11 %)
Carbohydrates30.72 g(20 %)
Sugar added0 g(0 %)
Roughage7.59 g(25 %)
Vitamin A120.84 mg(15,105 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.06 mg(5 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.28 mg(20 %)
Folate2.65 μg(1 %)
Pantothenic acid0.43 mg(7 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C2.16 mg(2 %)
Potassium603.52 mg(15 %)
Calcium37.94 mg(4 %)
Magnesium15.9 mg(5 %)
Iron3.53 mg(24 %)
Zinc0.51 mg(6 %)
Saturated fatty acids7.2 g
Cholesterol66.55 mg
Author of this recipe:
How healthy are the main ingredients?
garlicCaraway seedTurmericChicken breastNutmeg

Ingredients

for
4
Ingredients
3 tablespoons
Ghee (or vegetable oil)
2 cloves
garlic (chopped)
1 teaspoon
freshly grated Ginger root (peeled and grated)
1 teaspoon
1 teaspoon
ground cilantro
1 teaspoon
1 teaspoon
4 cups
1 cup
Red lentils (rinsed)
2
Chicken breasts (chopped into 1 cm/1/2 " chunks)
1 tablespoon
1 tablespoon
cilantro leaf (roughly chopped)

Preparation steps

1.
Heat the ghee in a pan and fry the garlic and ginger gently. Add the caraway, coriander, curry powder and turmeric and fry for 2 minutes.
2.
Pour on the stock and add the lentils. Bring to a boil and simmer over a low heat for approx 30 minutes or until the lentils are very soft. Stir occasionally.
3.
Blend to a coarse puree then add the chicken and simmer gently for about 10 minutes or until the chicken is cooked through.
4.
Season with salt, cayenne pepper, nutmeg and lemon juice. Stir in the coriander leaves and serve.