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12Ingredients
40Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. oil (Olive, Sesame, Canola, etc.)
- 1 white onion (finely diced)
- 1 tsp. fresh ginger (grated)
- 2 cloves garlic (minced)
- 4 Tbsp. red curry paste (preferably low sodium)
- 1 1/2 cups carrots (grated, roughly 1 large carrot or 2 smaller)
- 1 red bell pepper (diced)
- 2 tomatoes (diced)
- 1 cup red lentils (uncooked, rinsed with cold water)
- 4 cups water
- 1 Tbsp. lime juice
- 3/4 cup coconut milk
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium30mg1% |
Potassium490mg14% |
Protein8g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber9g36% |
Sugars4g |
Vitamin A80% |
Vitamin C45% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Heather 4 years ago
Absolutely delicious every time I’ve made it. A nice hearty meal/soup, serve with warmed pita or a crusty bread. Yum.
Shelly T. 8 years ago
This was a very nice soup for the rainy, damp weather we have today! I did change a couple of things though - grating carrots sounded like too much work so I just sliced them. And I didn't have tomatoes on hand so just added some canned diced tomatoes. I garnished with yogurt and cilantro which topped it off beautifully!