A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Ingredients
- 1 cup red lentils
- 2 tablespoons ginger root, minced
- 1 teaspoon mustard seed
- 2 tablespoons chopped fresh cilantro
- 4 tomatoes, chopped
- 3 onions, chopped
- 3 jalapeno peppers, seeded and minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup water
- salt to taste
Directions
Step 1
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
Step 2
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Step 3
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 209 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 4% |
Sodium12mg | 1% |
Total Carbohydrate31g | 11% |
Dietary Fiber13g | 45% |
Total Sugars6g | |
Protein10g | |
Vitamin C20mg | 102% |
Calcium66mg | 5% |
Iron4mg | 21% |
Potassium642mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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