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Spicy Lentil Soup Recipe

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Spicy Lentil Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Lentils, pink, raw | 0.50 cup
  • Palm kernel oil | 2.00 tablespoon
  • Onions raw | 1.00 large
  • Garlic, raw | 2.00 Tbsp
  • Spices, cumin seed | 1.00 tsp powdered
  • dried coriander leaf | 1.00 tsp
  • Spices, allspice, ground | 1.00 tsp
  • Tomato paste, canned without salt | 2.00 tbsp
  • Vegetable broth | 4.50 cup
  • Corn, sweet, yellow, cooked, boiled, drained, without salt | 1.50 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Low fat yogurt | 2.00 tbsp
  • Parsley, raw | 2.00 sprigs
Nutrition Facts (Per Serving)

Calories per serving: 244.23 mg

Fat per serving: 8.54 g

Saturated fat per serving: 5.87 g

Protein per serving: 9.48 g

Sodium per serving: 1,084.12 mg

Cholesterol per serving: 0.45 g

Instructions

  1. Chop onion, parsley and crush garlic cloves. Set aside.
  2. Rinse lentils under cold running water, Drain well and set aside.
  3. Heat up an oil in a large preheated wok, stir fry onion, garlic gently cook until softened, but do not let brown.
  4. Mix together the cumin, coriander, tomato paste, allspice and 4 tbsp of broth; stirring well; Simmer for 2 minutes.
  5. Add lentils and remaining stock, cover and boil, let it simmer on low heat for an hour. When you feel the lentils are tender and soup is thickened, stir in sweet corn and cook for 5 minutes, season to taste.
  6. Transfer into soup bowls with a swirl of yogurt on each serving, garnish with chopped parsley. Serve at once.

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