Lentil Bean Dhal Soup
Nutrition per serving
| Calories | 437 kcal |
| Protein | 26.2 g |
| Carbs | 71.1 g |
| Fats | 7.2 g |
| Saturated Fat | 4.2 g |
| Monounsaturated Fat | 1.5 g |
| Polyunsaturated Fat | 1 g |
| Sugars | 6.9 g |
| Fiber | 21.8 g |
| Sodium | 531 mg |
Ingredients
| Light Butter (unsalted) | |
| Garlic | |
| Onion | |
| Ground Turmeric | |
| Chili Powder | |
| Cumin Powder | |
| crushed, canned tomatoes | |
| Lentils | |
| Lemon Juice | |
| Vegetable stock/broth | |
| Coconut Milk (reduced fat) | |
| Black Pepper | |
| Garam Masala | |
| Red Split Lentils |
Preparation
1. Crush garlic.
2. Chop onion.
3. Drain tomatoes.
Cooking
1. Melt the butter in a saucepan, add the garlic and onion, cook for 2 minutes while stirring, add the spices and stir well.
2. Add tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to boil.
3. Reduce heat and simmer for 15-20 minutes until lentils are cooked.
4. Serve in a bowl.