Spiced Indian-style Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps Ghee (or vegetable oil)
- 2 cloves garlic cloves (chopped)
- 1 tsp freshly grated ginger (peeled and grated)
- 1 tsp ground Caraway
- 1 tsp ground cilantro
- 1 tsp Curry powder
- 1 tsp Turmeric
- 4 cups chicken stock
- 1 cup Red lentils (rinsed)
- 2 Chicken breasts (chopped into 1 cm/1/2 " chunks)
- cayenne pepper
- Nutmeg
- 1 Tbsp lemon juice
- 1 Tbsp cilantro (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.
