Directions:
- Heat oil in large pan and add onions, garlic, ginger and green curry paste.
- Cook stirring until onion is soft.
- Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
- Simmer, covered about 30 mins or until potatoes are tender.
- Discard cinnamon quill.
- Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
- Process 1/2 the lentil mixture until smooth,.
- Return to pan with remaining lentil mixture and chicken.
- Simmer uncovered until chicken is tender.
- Vitamize the soup - but not to smooth.
- Finally before serving add coconut milk, coriander and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.69 Kcal (1766 kJ) | ||
| Calories from fat | 215.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.95g | 37% | |
|---|---|---|---|
| Cholesterol | 17.43mg | 6% | |
| Sodium | 282.57mg | 12% | |
| Potassium | 740.84mg | 16% | |
| Total Carbs | 39.64g | 13% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 11.71g | 47% | |
| Protein | 15.36g | 31% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 4.2mg | 23% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 182.21 Kcal (763 kJ) | ||
| Calories from fat | 93.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 37% | |
|---|---|---|---|
| Cholesterol | 7.53mg | 6% | |
| Sodium | 122.1mg | 12% | |
| Potassium | 320.11mg | 16% | |
| Total Carbs | 17.13g | 13% | |
| Sugars | 2.75g | 25% | |
| Dietary Fiber | 5.06g | 47% | |
| Protein | 6.64g | 31% | |
| Vitamin C | 4.2mg | 16% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 1.8mg | 23% | |
| Calcium | 26mg | 6% | |
* 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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