Directions:
- Heat oil in a large saucepan over medium heat.
- Add carrot and onion; cover and cook 3 minutes or until softened.
- Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
- Stir in diluted broth and lentils; bring to a boil.
- Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
- Divide soup evenly among 4 bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.84 Kcal (954 kJ) | ||
| Calories from fat | 26.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Sodium | 198.81mg | 8% | |
| Potassium | 682.22mg | 15% | |
| Total Carbs | 37.36g | 12% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 17.19g | 69% | |
| Protein | 13.6g | 27% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4.1mg | 23% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.46 Kcal (538 kJ) | ||
| Calories from fat | 15.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 5% | |
|---|---|---|---|
| Sodium | 112.09mg | 8% | |
| Potassium | 384.66mg | 15% | |
| Total Carbs | 21.06g | 12% | |
| Sugars | 2.6g | 18% | |
| Dietary Fiber | 9.69g | 69% | |
| Protein | 7.67g | 27% | |
| Vitamin C | 4.5mg | 13% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 2.3mg | 23% | |
| Calcium | 34.1mg | 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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