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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.8
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,738.4 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 21.3 g
  • Protein: 18.0 g

View full nutritional breakdown of Tibetian Potage calories by ingredient
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Tibetian Potage

Submitted by: JO_JO_BA
Tibetian Potage

Introduction

This is a thick soup, full of B vitamins, protein and fibre as well as minerals and iron! This comes from Fresh restaurant in Toronto, and is so easy to make at home and just as delicious! This is a thick soup, full of B vitamins, protein and fibre as well as minerals and iron! This comes from Fresh restaurant in Toronto, and is so easy to make at home and just as delicious!
Number of Servings: 6

Ingredients

    1/4 cup water
    2 medium yellow onions, diced
    3 cloves minced garlic
    1 medium carrot, diced
    1/4 tsp cayenne
    2 tsp ground coriander
    2 tsp ground cumin
    2 tsp ground turmeric
    10 oz red potatoes, chopped
    2 cups brown or green lentils, picked through and rinsed
    11 cups Roasted Vegetable Stock (http://www.grouprecipes.com/60238/rich-roasted-veggie-stock.html)
    1/4 tsp salt
    1/4 cup chopped cilantro
    1/2 tsp lemon juice

Directions

Heat water in a large pot over medium-high heat.
Add onions, garlic and carrots. Cook, stirring, 6-7 minutes.
Add spices and stir to coat vegetables. Cook 1 minute longer.
Stir in potatoes, lentils and stock.
Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in salt.
If storing, cool and portion at this point (add cilantro and lemon upon reheating).
If serving immediately, stir in cilantro and lemon juice and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe

  • This was really good! In our household we found that it served about 30 servings. So much food but delicious so we aren't complaining. We did use half broth and half water to fill the requirements for the 11 cups and it worked out. BTW, I added a photo. - 1/18/12

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