Directions:
- In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.
- Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.16 Kcal (235 kJ) | ||
| Calories from fat | 26.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Sodium | 218.42mg | 9% | |
| Potassium | 178.99mg | 4% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.57 Kcal (128 kJ) | ||
| Calories from fat | 14.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 5% | |
|---|---|---|---|
| Sodium | 118.89mg | 9% | |
| Potassium | 97.43mg | 4% | |
| Total Carbs | 3.49g | 2% | |
| Sugars | 1.17g | 9% | |
| Dietary Fiber | 1.27g | 9% | |
| Protein | 0.79g | 3% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 19.4mg | 4% | |
* 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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