Directions:
- Heat the butter in a heavy-based saucepan over high heat. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often. Add the sun-dried tomato paste and stir-fry for 1 minute. Add the carrots, lentils and stock to the pan and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
- Spoon the soup, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
- Serve with dollops of yogurt and the cilantro sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 652.13 Kcal (2730 kJ) | ||
| Calories from fat | 167.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 29% | |
|---|---|---|---|
| Cholesterol | 48.48mg | 16% | |
| Sodium | 1275.36mg | 53% | |
| Potassium | 1784.94mg | 38% | |
| Total Carbs | 83.89g | 28% | |
| Sugars | 25.16g | 101% | |
| Dietary Fiber | 23.57g | 94% | |
| Protein | 40.68g | 81% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 5.1mg | 28% | |
| Calcium | 144.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 67.2 Kcal (281 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 29% | |
|---|---|---|---|
| Cholesterol | 5mg | 16% | |
| Sodium | 131.43mg | 53% | |
| Potassium | 183.95mg | 38% | |
| Total Carbs | 8.65g | 28% | |
| Sugars | 2.59g | 101% | |
| Dietary Fiber | 2.43g | 94% | |
| Protein | 4.19g | 81% | |
| Vitamin C | 1.2mg | 19% | |
| Vitamin A | 0.1mg | 41% | |
| Iron | 0.5mg | 28% | |
| Calcium | 14.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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