Directions:
- Heat oil in heavy large pot over medium heat.
- Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
- Add curry, then lentils and stir 2 minutes.
- Add nine cups of broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour and 15 minutes. Season with pepper.
- Whisk yogurt, mint, cilantro, and basil in a small bowl to blend. Season herbed yogurt with pepper. Cover separately and chill.
- Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.77 Kcal (627 kJ) | ||
| Calories from fat | 44.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 1% | |
| Sodium | 897.04mg | 37% | |
| Potassium | 713.99mg | 15% | |
| Total Carbs | 15.13g | 5% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 60mg | 333% | |
| Calcium | 190.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 29.69 Kcal (124 kJ) | ||
| Calories from fat | 8.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 8% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 1% | |
| Sodium | 177.81mg | 37% | |
| Potassium | 141.52mg | 15% | |
| Total Carbs | 3g | 5% | |
| Sugars | 1.41g | 28% | |
| Dietary Fiber | 0.87g | 18% | |
| Protein | 1.75g | 18% | |
| Vitamin C | 1.7mg | 15% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 11.9mg | 333% | |
| Calcium | 37.8mg | 19% | |
* 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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