Indian Spiced Red Lentil Soup Recipe

0:10 PREP • 0:30 COOK
16 Ingredients
Serves 4

4

Method

1.

Heat the oil in a saucepan over a medium heat, add the Keen's curry powder, mustard seeds, curry leaves, cardamom and cumin. Cook stirring for 1-2 minutes until aromatic.
2.

Add the onion, garlic, ginger, chilli and parsnip; cook stirring for another 2-3 minutes until softened.
3.

Stir through the tomatoes, and stock. Bring to the boil and reduce heat to a simmer, cook for 15 minutes.
4.

Add the lentils and cook for a further 10 minutes.
5.

Stir through the lemon juice and spinach, season to taste with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy 481kj
Fat Total 15g
Saturated Fat 1g
Protein 21g
Carbohydrate 68g
Sugar 15g
Sodium 486mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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