Curried Legumes
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 164.5
- Total Fat: 3.7 g
- Cholesterol: 2.6 mg
- Sodium: 680.5 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.1 g
- Protein: 4.6 g
View full nutritional breakdown of Curried Legumes calories by ingredient
Introduction
Sweetened by the fennel, yam and carrot, this spicy vegetable soup is satisfying and nutritious.Make a large pot and re-heat for lunch. Add some baby spinach, cilantro or quinoa when reheating fro variations in flavours and nutrients. Sweetened by the fennel, yam and carrot, this spicy vegetable soup is satisfying and nutritious.
Make a large pot and re-heat for lunch. Add some baby spinach, cilantro or quinoa when reheating fro variations in flavours and nutrients.
Number of Servings: 20
Ingredients
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onions, yams, fennel, carrots, chick peas, lentils, romano beans, turmeric, broth.
Directions
1. Wash, peel and chope vegetables.
2. Sweat the veggies in the oi. / butter combo.
3. Add spices and cook for a few minutes.
4. Add the 3 tins of legumes (lentils, chick peas, romano beans).
5. Add the broth.
6. Simmer until yam and fennel is tender.
Number of Servings: 20
Recipe submitted by SparkPeople user ROSEKADY.
2. Sweat the veggies in the oi. / butter combo.
3. Add spices and cook for a few minutes.
4. Add the 3 tins of legumes (lentils, chick peas, romano beans).
5. Add the broth.
6. Simmer until yam and fennel is tender.
Number of Servings: 20
Recipe submitted by SparkPeople user ROSEKADY.
