This vegetarian soup brims with flavour — and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2006
Ingredients
Method
In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.
Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.
Nutritional facts <b>Per serving:</b> about
- Sodium 750 mg
- Protein 15 g
- Calories 283.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 46 g
%RDI
- Iron 46.0
- Folate 140.0
- Calcium 9.0
- Vitamin A 164.0
- Vitamin C 20.0
