Lentils, curry, Lemongrass . . . Delicious!
| 16 | oz lentils, red |
| 2 | cans Carrot soup or 2 containers Imagine Roasted Carrot Soup |
| 2 | Limes |
| 3 | lemongrass, inner core sliced into strands |
| 1 | tspn red curry paste (add more if you like it spicy, but taste first) |
| 2 | teaspoons salt (to taste) |
| 1 | cilantro (optional - I didn't use it) |
Rinse the lentils, then boil until completely soft in about 6 cups water (you may need to add more, so check it as it cooks). Add rest of ingredients - mix the curry paste in a bowl with 1/4 cup of the lentil broth so that it can blend well with the rest of the soup. Simmer for about an hour, stirring frequently.
CategoriesVegetables, Soup, Indian, Vegetarian
| Nutrition Facts | ||||||
Serving Size 129.6g  Some items from this recipe could not be found or sized. This estimate is incomplete. |
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Amount Per Serving |
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Calories 187 Calories from Fat
18 |
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% Daily Value* |
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Total Fat
2.0g 3%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
470mg 20%
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Total Carbohydrates
29.2g 10%
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Dietary Fiber
13.8g 55%
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Sugars
2.4g |
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Protein
12.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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