Directions:
- Put a medium saucepan on a medium heat. Add the butter and oil, then throw in the onion, garlic, coriander seeds and cumin seeds. Fry, without colouring, for five minutes.
- Add the stock and lentils, cover, bring to a low simmer and cook for 10 minutes.
- Add the tomatoes and cook for 15 minutes, until the lentils are tender. Purée the soup and season to taste.
- Roughly chop the coriander and stir it through the yogurt. Ladle the soup into four warmed bowls. Spoon a dollop of herby yogurt on to each serving, followed by a trickle of olive oil and, if you like, a pinch of freshly toasted, freshly ground cumin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.5 Kcal (2380 kJ) | ||
| Calories from fat | 115.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 20% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 3% | |
| Sodium | 160.08mg | 7% | |
| Potassium | 1661.33mg | 35% | |
| Total Carbs | 89.08g | 30% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 35.21g | 141% | |
| Protein | 30.58g | 61% | |
| Vitamin C | 45.8mg | 76% | |
| Iron | 9.1mg | 50% | |
| Calcium | 213.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 105.84 Kcal (443 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 20% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 3% | |
| Sodium | 29.8mg | 7% | |
| Potassium | 309.3mg | 35% | |
| Total Carbs | 16.58g | 30% | |
| Sugars | 1.73g | 37% | |
| Dietary Fiber | 6.56g | 141% | |
| Protein | 5.69g | 61% | |
| Vitamin C | 8.5mg | 76% | |
| Iron | 1.7mg | 50% | |
| Calcium | 39.7mg | 21% | |
* 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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