Creamy Lentil Soup

  • cooking time
    35 m
  • calories per serve
    2736 cal
  • serves
    4
1 cup
Brown lentils (200g)
1 tbsp
Oil
1
Onion, chopped
2 cloves
Garlic, crushed
2 medium
Carrots, chopped (240g)
1/3 cup
Celery, chopped (40g)
1 1/2 tbsp
Rogan josh curry paste
2 1/2 cups
Water (625ml)
400 g
Can chopped tomatoes
375 ml
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
1/2 cup
Coriander, chopped
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
500 g
1368
13.8
5.9
5
26.1
77
117.2
99
Average Quantity
per:
100 g
274
3
1
1
5
15
23
20
0

Method

  1. Soak lentils in water overnight.

  2. Heat oil in a large saucepan over medium heat. add onion, garlic, carrots and celery; cook 4 minutes. Add paste, cook 1 minute or until fragrant.

  3. Pour in water and tomatoes; bring to the boil; add drained lentils and simmer 30 minutes or until tender. Stir in NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk and coriander.

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