Directions:
- Rinse the lentils well.
- In a saucepan, add water and lentils; cover pan and bring to a boil.
- Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
- In a big soup pot, heat vegetable oil over medium-high heat.
- Add onion and minced chile; saute for several minutes.
- Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
- Add in the 2 cups of water.
- Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
- While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
- When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
- Simmer just until the spinach has wilted.
- Add salt to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.26 Kcal (2254 kJ) | ||
| Calories from fat | 101.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Sodium | 178.58mg | 7% | |
| Potassium | 2038.25mg | 43% | |
| Total Carbs | 86.24g | 29% | |
| Sugars | 13.13g | 53% | |
| Dietary Fiber | 31.96g | 128% | |
| Protein | 26.45g | 53% | |
| Vitamin C | 169.1mg | 282% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 35.3mg | 196% | |
| Calcium | 233.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 61.66 Kcal (258 kJ) | ||
| Calories from fat | 11.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 17% | |
|---|---|---|---|
| Sodium | 20.46mg | 7% | |
| Potassium | 233.49mg | 43% | |
| Total Carbs | 9.88g | 29% | |
| Sugars | 1.5g | 53% | |
| Dietary Fiber | 3.66g | 128% | |
| Protein | 3.03g | 53% | |
| Vitamin C | 19.4mg | 282% | |
| Vitamin A | 0.3mg | 94% | |
| Iron | 4mg | 196% | |
| Calcium | 26.8mg | 23% | |
* 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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