Recipe Details
| Title | Spiced Red Lentil Soup |
|
| Author | Teresa Dupay | |
| Portions | 4 | |
| Created | 02nd September 2021 13:55 pm |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 179.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, coconut | 3 Tablespoon | |
| Onions, white, raw | 1 Medium | |
| Celery | 1 Unit |  |
| Carrots | 1 Medium | |
| Ginger, fresh | 30 Gram | |
| Garlic | 4 Clove | |
| Pepper, hot chilli, red, raw | 3 Gram | |
| Cumin, seed | 1 Teaspoon | |
| Cardamom | 3 Unit | |
| Turmeric, ground | 1 Teaspoon | |
| Lentils, red, split, dried, raw | 200 Gram | |
| Stock, vegetable, bouillon, liquid, Marigold | 1.5 Litre |  |
Special Dietary Requirements Suitability
    |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 304 |  |
| Protein | 26.56% | |
| Other Carbohydrate | 19.12% | |
| Sugar | 5.46% | |
| Fat Saturated | 49.70% | |
| Fat Unsaturated | 3.01% | |
| Fiber | 17.32% | |
| Sodium | 5.11% | |
| Salt | 5.35% | |
Traffic Lights
 |  |  |  |
Recipe Method
1. Heat the coconut oil in a large saucepan until hot, then add the finely chopped onion, celery, carrot, ginger, garlic, chilli and cook for about 10 minutes until all soft.
2. Add the spices and cook for a further 2 minutes stiring all the time.
3. Add the washed lentils and stock.
4. Bring the soup to the boil, then reduce and simmer for 18 - 20 minutes or until the lentils are soft.
5. Remove the soup from the heat and using a stick blender and blend to a semi puree consistancy.