Directions:
- In large saucepan melt butter over medium heat.
- Cook onion, carrots, celery, and potatoes for 3-4 minute.
- Add lentils, stock, milk, and curry. Salt and pepper to taste.
- Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft.
- Puree soup in blender or processor.
- To serve, place cubed cheese in each bowl.
- Sprinkle with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.44 Kcal (1304 kJ) | ||
| Calories from fat | 126.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 22% | |
|---|---|---|---|
| Cholesterol | 35.26mg | 12% | |
| Sodium | 653.07mg | 27% | |
| Potassium | 730.42mg | 16% | |
| Total Carbs | 33.36g | 11% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 14.5g | 29% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 1mg | 32% | |
| Iron | 3mg | 16% | |
| Calcium | 279.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 100.87 Kcal (422 kJ) | ||
| Calories from fat | 40.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 22% | |
|---|---|---|---|
| Cholesterol | 11.42mg | 12% | |
| Sodium | 211.52mg | 27% | |
| Potassium | 236.57mg | 16% | |
| Total Carbs | 10.8g | 11% | |
| Sugars | 2.96g | 37% | |
| Dietary Fiber | 2.49g | 31% | |
| Protein | 4.7g | 29% | |
| Vitamin C | 3.7mg | 19% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 1mg | 16% | |
| Calcium | 90.7mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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