Indian Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cup red or yellow lentils or mung beans1 tsp turmeric1/2 tsp cayenne pepper1 tsp cumin1/2 tsp curry powder or caramom2-3 bay leaves or curry leaves6 cups low sodium vegetable stock3 tbsp sunflower oil2 tsp ustard seeds 2 garlic cloves, mincedsalt & pepper to taste
makes 4 1 -1 1/2 cup servings
Rinse beans or lentils
Bring to boil with stock, turmeric, cayenne, cumin, curry and leaves. Let simmer on low until the beans or lentils are very soft (approx. 30 min)
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Mix soup slightly , or mash lentils beans with ladle to smooth consistency.
Saute galic and mustard seeds lightly in the oil and add to the soup. Add salt and pepper to salt
Number of Servings: 4
Recipe submitted by SparkPeople user DARLALAW.
Rinse beans or lentils
Bring to boil with stock, turmeric, cayenne, cumin, curry and leaves. Let simmer on low until the beans or lentils are very soft (approx. 30 min)
If using bay leaves, remove them now. Curry leaves can be left in the soup.
Mix soup slightly , or mash lentils beans with ladle to smooth consistency.
Saute galic and mustard seeds lightly in the oil and add to the soup. Add salt and pepper to salt
Number of Servings: 4
Recipe submitted by SparkPeople user DARLALAW.
Nutritional Info Amount Per Serving
- Calories: 222.4
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 136.6 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 6.5 g
- Protein: 8.9 g
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