Directions:
- Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.
- Add the garlic, curry powder to taste, cumin and coriander, and fry for an additional 2 minutes, then pour in the stock followed by the tomato paste lentils, grated potatoes.
- Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and vegetables are cooked. Season generously to taste before serving with hot chapatis for an authentic Asian dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.56 Kcal (1166 kJ) | ||
| Calories from fat | 65.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 11% | |
|---|---|---|---|
| Sodium | 112.6mg | 5% | |
| Potassium | 920.36mg | 20% | |
| Total Carbs | 44.72g | 15% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 13.74g | 55% | |
| Protein | 10g | 20% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 3.5mg | 20% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 113.87 Kcal (477 kJ) | ||
| Calories from fat | 26.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 11% | |
|---|---|---|---|
| Sodium | 46.03mg | 5% | |
| Potassium | 376.23mg | 20% | |
| Total Carbs | 18.28g | 15% | |
| Sugars | 3.82g | 37% | |
| Dietary Fiber | 5.62g | 55% | |
| Protein | 4.09g | 20% | |
| Vitamin C | 4.5mg | 18% | |
| Vitamin A | 0.5mg | 45% | |
| Iron | 1.4mg | 20% | |
| Calcium | 35mg | 9% | |
* 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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