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.