Photo: Cala
Red Lentil Soup with Lemon
12 ingredients
5 min + 30 min
Serves 6.
openrecipes
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
Estimated Nutrition (whole recipe, rough)
607
Calories
34g
Protein
14g
Fat
89g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups / 14 oz / 400 g split red lentils, picked over and rinsed well
- 1 tablespoon turmeric
- 4 tablespoons unsalted butter
- fine grain sea salt
- 1 large onion / ~ 2 cups, diced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons yellow mustard seeds
- 1 cup chopped cilantro
- Juice of three lemons, or to taste
- 1 large bunch of spinach leaves, chopped
- plenty of cooked (warm) brown rice, to serve
- plenty of plain Greek yogurt, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes