Red Lentil Cashew Soup with Curry Toasted Cashews
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy red lentil and chickpea soup infused with Indian spices like garam masala and turmeric, finished with cashew milk. Topped with curry-toasted cashews, it's warming and nourishing for lunch or dinner.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (chopped)
- 1 medium carrot (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1 cup dried red lentils (rinsed)
- 4 cups vegetable broth
- 3/4 cup Silk Unsweetened Cashewmilk
- Salt and pepper to taste
- Cilantro and lemon or lime wedges for garnish
- 1 teaspoon olive oil
- 1 teaspoon curry powder
- 1/2 cup raw cashew pieces
- Salt to taste
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 1135mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 56mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.