Roasted Red Lentil Soup
85 mins (prep 15, cooking 70)
18 ingredients
8-10 servings
This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott.

Categories:  seasonal , comfort-food , taste~mood , indian , equipment , <-4-hours , soups-&-stews , time-to-make , asian , lentil , vegan , winter , beans , inexpensive , vegetarian , vegetable , stove-top ,
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Serving Size (251.41 g)
Servings 8
Amount per Serving
Calories 93.56 Calories from Fat 74.88
% Daily Value *
Total Fat 8.32g 102.46%
Saturated Fat 0.78g 31.15%
Trans Fat 0.14g %
Cholesterol 0.0mg 0.0%
Sodium 885.32mg 295.11%
Total Carbohydrate 4.71g 12.56%
Dietary Fiber 1.72 g 55.1%
Sugars 1.34 g %
Protein 1.31g 21.02%
Vitamin A 330.93IU% Vitamin C 0.11mg%
Calcium 69.26mg% Iron 1.86mg%
*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:
ground cumin, ground ginger, brown mustard seeds, minced garlic, red lentils, finely chopped onion, finely chopped celery, finely chopped carrots, diced tomato