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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 103.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.3 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 7.8 g
  • Protein: 6.4 g

View full nutritional breakdown of Indian Lentil Soup calories by ingredient
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Indian Lentil Soup

Submitted by: TAMRACLOVEC

Introduction

Altered from another recipe on this site to use less fat and a bit more water. Altered from another recipe on this site to use less fat and a bit more water.
Number of Servings: 18

Ingredients

    1 large onion chopped
    EVOO spray
    3 tbsp tomato paste
    1 tsp cinnemon
    1 tsp ground ginger
    1 tbsp ground corriander
    1 tbsp ground cumin
    2 cups/ 340 grams brown lentils
    3 large/ 335 grams carrots chopped
    1large/2.5C/ 320 grams diced potatoes
    3 cloves garlic chopped
    Chopped parsley.
    Salt and pepper to taste

Directions

1. Heat oil and cook the onions on meduim heat until they are turning brown.
2. While the onions are cooking soak the lentils in warm water, chop the garlic, potatoes and carrots.
3. When the onions are turning brown add the tomato paste and mix in the spicesand garlic. Stir until the tomato paste is turning slighly brownish.
4. Add 1 gallon of water (4 ltr/qt, 16C)
5. Drain and rinse the lentils and add the lentils and bay leaf to the pot.
6. Cook covered for about 40 min.
7. Add the potatoes and carrots and cook another 30 min or until they are soft.
8. Add salt and pepper to taste.
9. Serve with chopped parsly.

Serving Size: Makes 18 Cups

Number of Servings: 18

Recipe submitted by SparkPeople user TAMRACLOVEC.






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