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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 3.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 462.1 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 11.1 g

View full nutritional breakdown of Tandoori lentil spinach soup calories by ingredient
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Tandoori lentil spinach soup

Submitted by: SHELLSTR

Introduction

Easy, filling and warming. Could use any curry paste - I had leftover tandoori paste to use up. Could also use soaked split peas, or a mix of pulses. Easy, filling and warming. Could use any curry paste - I had leftover tandoori paste to use up. Could also use soaked split peas, or a mix of pulses.
Number of Servings: 4

Ingredients

    Olive oil
    Curry paste, 3 tsp (I used Sharwoods tandoori paste)
    Lentils, 1 cup
    Onion, 1 small
    Potato, 250 grams, chopped small
    Canned Tomatoes, 425 grams
    Spinach, frozen, 100 grams
    Water, 3 cups
    Yogurt, plain, low fat, 1 cup (8 fl oz)

Directions

Fry the onion in the oil for a couple minutes. Add curry paste, lentils, potato, tomatoes, spinach and water. Simmer until potatoes and lentils are cooked (about 20-30 minutes).

Serve with yoghurt swirled on top. Can serve over rice, too (not included in nutritional info)

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLSTR.






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