Curried Lentil and Vegetable Soup
50 mins (prep 10, cooking 40)
11 ingredients
6 servings
A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

Categories:  <-60-mins , lentil , easy , gluten-free , beans , free-of... , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (307.53 g)
Servings 6
Amount per Serving
Calories 145.13 Calories from Fat 71.64
% Daily Value *
Total Fat 7.96g 73.5%
Saturated Fat 1.37g 41.04%
Trans Fat 0.0 %
Cholesterol 7.2mg 14.4%
Sodium 381.77mg 95.44%
Total Carbohydrate 11.44g 22.89%
Dietary Fiber 1.25 g 29.94%
Sugars 5.14 g %
Protein 7.0g 84.03%
Vitamin A 344.3IU% Vitamin C 20.77mg%
Calcium 33.0mg% Iron 0.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
curry paste, asian, medium onion, red lentils, small