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Lentil Soup

VIEWS 88
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Energy (kcal) - 130

Protein (g) - 7

Carbohydrate (g) - 20

Fat (g) - 3

Khyati's Health-O-Meter Says:

Lentils are one of the best foods that people can eat because they are a healthy source of protein, slow digesting carbohydrates, fiber, zinc, and iron. Extra protein from the food will prevent the use of body protein for recovery and will help for tissue synthesis. Also, the soup is inexpensive and simple to make with a very good source of protein.

INGREDIENTS:
  • Red lentils (masoor dal) - 30g
  • Onion, (small) roughly chopped - 1
  • Tomatoes (small), finely chopped - 1
  • Cumin powder - ½ tsp
  • Ground coriander - ½ tsp
  • Ground turmeric - ½ tsp
  • Salt and pepper - to taste
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Curry leaves - 5-6
  • Oil - ½ tsp
  • Water - 1 cup
DIRECTIONS:
Step 1 In a large pan, combine the lentils, coarsely chopped onion, tomatoes, ground cumin, coriander, turmeric, and salt. Add water and bring to a simmer. Cook until the lentils begin to break down. Step 2 In a frying pan, warm the oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned. Step 3 Add the curry leaf mixture to the lentils. Cook until the flavors have melded.
Recipe Category:
Soups And Stir Fries
Recipe Title:

Lentil Soup

Recipe Views:
88
Recipe Type:
Veg
Recipe Kcal:
130

Energy
(kcal)

7

Protein
(g)

20

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Lentils are one of the best foods that people can eat because they are a healthy source of protein, slow digesting carbohydrates, fiber, zinc, and iron. Extra protein from the food will prevent the use of body protein for recovery and will help for tissue synthesis. Also, the soup is inexpensive and simple to make with a very good source of protein.

INGREDIENTS:
  • Red lentils (masoor dal) - 30g
  • Onion, (small) roughly chopped - 1
  • Tomatoes (small), finely chopped - 1
  • Cumin powder - ½ tsp
  • Ground coriander - ½ tsp
  • Ground turmeric - ½ tsp
  • Salt and pepper - to taste
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Curry leaves - 5-6
  • Oil - ½ tsp
  • Water - 1 cup
DIRECTIONS:
Step 1 In a large pan, combine the lentils, coarsely chopped onion, tomatoes, ground cumin, coriander, turmeric, and salt. Add water and bring to a simmer. Cook until the lentils begin to break down. Step 2 In a frying pan, warm the oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned. Step 3 Add the curry leaf mixture to the lentils. Cook until the flavors have melded.
Recipe Title: Lentil Soup
Recipe Category: Soups And Stir Fries
Recipe Views: 88
Recipe Type: Veg
Recipe Kcal:

Energy 130 (kcal), Protein 7 (g), Carbohydrate 20 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Lentils are one of the best foods that people can eat because they are a healthy source of protein, slow digesting carbohydrates, fiber, zinc, and iron. Extra protein from the food will prevent the use of body protein for recovery and will help for tissue synthesis. Also, the soup is inexpensive and simple to make with a very good source of protein.

INGREDIENTS:
  • Red lentils (masoor dal) - 30g
  • Onion, (small) roughly chopped - 1
  • Tomatoes (small), finely chopped - 1
  • Cumin powder - ½ tsp
  • Ground coriander - ½ tsp
  • Ground turmeric - ½ tsp
  • Salt and pepper - to taste
  • Cumin seeds - ½ tsp
  • Mustard seeds - ½ tsp
  • Curry leaves - 5-6
  • Oil - ½ tsp
  • Water - 1 cup
DIRECTIONS:
Step 1 In a large pan, combine the lentils, coarsely chopped onion, tomatoes, ground cumin, coriander, turmeric, and salt. Add water and bring to a simmer. Cook until the lentils begin to break down. Step 2 In a frying pan, warm the oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned. Step 3 Add the curry leaf mixture to the lentils. Cook until the flavors have melded.

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Lentil Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 88
COMMENTS 0

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