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This soup is a guilt-free, low-calorie consolation meals. The aromatic curry powder helps help digestion and will even increase your immune system.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups (8 ounces) dried pink lentils, picked
  • 3/4 pound (about 5 medium carrots), minimize into
  • 1/2 inch rounds
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro leaves, plus sprigs for garnish
  • Kosher salt
  • Black pepper


  1. Warmth the oil in a big saucepan over medium warmth. Add onion and cook dinner, stirring, till softened, about 4 minutes. Stir in curry powder, turmeric and cayenne pepper; cook dinner, stirring, 1 minute extra.
  2. Add the lentils and 6 cups of water. Carry to a boil. Skim to take away foam; simmer lentils, partially coated, 20 minutes. Add carrots and simmer, partially coated, till tender, about quarter-hour longer.
  3. Puree the soup in a blender, working in batches, and return to the saucepan.
  4. Reheat soup over medium warmth, stirring, till heated by means of. Stir in lime juice and chopped cilantro. Season with salt and pepper to style. Add additional water if the soup is simply too thick. Ladle into bowls and garnish with cilantro sprigs.

Dietary contributions:

PER SERVING 285 energy, 4g fats (0.5g saturated fats), 16g protein, 75mg sodium, 46g carbohydrates, 6g fibre, 8.5g sugars (0g added sugars), 0 mg of ldl cholesterol

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