Well Plated · by Erin Clarke★ 4.9 (29)
Curry Lentil Soup
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 28%
CARBS 46G62% OF CAL
9G FIBER1G ADDED8G INTRINSIC28G OTHER9G TOTAL SUGAR
FAT 8G25% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, warming lentil soup spiced with curry, cumin, and turmeric with bright lemon and cilantro. Naturally vegan, filling, and healthy.
mainindiansoupbeans🫕 dutch ovendairy freegluten freevegan
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil (plus additional as needed)
- 1 medium yellow onion (cut into 1/4-inch dice)
- 3 large carrots (cut into 1/4-inch dice)
- ½ teaspoon kosher salt (plus additional to taste)
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ⅛ teaspoon cayenne pepper
- 2 garlic cloves (minced)
- 1 tablespoon minced fresh ginger
- 1 cup red lentils (rinsed and drained)
- 4 cups low sodium vegetable broth or low sodium chicken broth
- 1 (14.5-ounce) can crushed tomatoes
- 2 tablespoons freshly squeezed lemon juice (about ½ medium lemon)
- Fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 28%
CARBS 46G62% OF CAL
9G FIBER1G ADDED8G INTRINSIC28G OTHER9G TOTAL SUGAR
FAT 8G25% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 494mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 74mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.