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Indian Lentil Soup
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Indian Lentil Soup

45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Healthy Living
Serve Indian Lentil Soup with warm naan spread with butter and cilantro. Low-sodium Indian Lentil Soup is a great source of fiber and vitamin A.
What You Need
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7 servings
Original recipe yields 7 servings
2 Tbsp. olive oil
1 cup chopped carrots
2 stalks celery, chopped
2 Tbsp. grated gingerroot
2 Tbsp. minced fresh garlic
1 Tbsp. curry powder
1-1/2 cups dry lentils, uncooked
1-1/4 qt. (5 cups) water
1 Tbsp. plus 1 tsp. WYLER’S Instant Bouillon Chicken Flavored Granules
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
1
Heat oil in medium saucepan on medium-high heat. Add vegetables, ginger, garlic, bouillon and curry powder; mix well. Stirring frequently, cook 3 min. or until crisp-tender.
2
Add lentils and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 to 25 min. or until lentils are tender, stirring occasionally.
3
Serve topped with sour cream and cilantro
Kitchen Tips
Tip 1
Serving Suggestion
Spread warm naan bread with butter, then sprinkle with chopped fresh cilantro. Serve with the soup along with lime wedges.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 500mg
22%
Total Carbohydrates 31g
11%
Dietary Fibers 6g
21%
Sugars 2g
4%
Protein 11g
22%
Vitamin A
130%
Vitamin C
4%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
7 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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