Directions:
- In a soup pot on medium heat, add lentils, potatoes, bouillon and 3 cups of water. Bring to a boil and reduce to a simmer.
- Add the tomatoes, onions, garlic, curry leaves and spices.
- Simmer gently for 20 minutes or until potatoes are tender.
- Remove from heat and remove curry leaves. Rinse leaves and set aside.
- Blend to desired consistency.
- If using a standalone blender, return pureed soup to pot and warm gently over low heat. If using an immersion blender, feel free to skip this step.
- Ladle soup in bowls and drizzle each serving with yogurt, if using. Garnish with curry leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.14 Kcal (1181 kJ) | ||
| Calories from fat | 9.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 2% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 0% | |
| Sodium | 34.81mg | 1% | |
| Potassium | 860.1mg | 18% | |
| Total Carbs | 50.32g | 17% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 21.78g | 87% | |
| Protein | 18.35g | 37% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5.8mg | 32% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 187.87 Kcal (787 kJ) | ||
| Calories from fat | 6.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 2% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 23.18mg | 1% | |
| Potassium | 572.7mg | 18% | |
| Total Carbs | 33.51g | 17% | |
| Sugars | 3.05g | 18% | |
| Dietary Fiber | 14.5g | 87% | |
| Protein | 12.22g | 37% | |
| Vitamin C | 5.3mg | 13% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 3.9mg | 32% | |
| Calcium | 48.6mg | 7% | |
* 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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