Curried Lentil Soup

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1/4 cup red onion chopped
1 tablespoon garlic minced
1 tablespoon fresh ginger minced
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1/8 teaspoon ground black pepper
2/3 cup red lentils rinsed (lentils are higher in potassium and should be enjoyed in moderation)
900 ml no salt added vegetable stock
1 cup frozen peas
8 ounces firm tofu cubed (you can replace the tofu with cooked chicken or turkey)

Nutrient Analysis

PER SERVING:

1/4 of recipe: 1 1/2 cups


RENAL EXCHANGE:

1 1/2 Vegetable + 2 Protein + 2 Starch


Calories
282Kcal
Protein
20g
Carbohydrates
33g
Fibre
6g
Total Fat
9g
Saturated Fat
1g
Cholesterol
0mg
Sodium
97mg
Potassium
594mg
Phosphorus
312mg

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Ingredients

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Preparation

1
Done

In a large sauce pan, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger. Add spices and continue to sauté until the onion becomes translucent.

2
Done

Once the onion has softened, add the lentils and vegetable stock. Bring the soup to a boil. Reduce the heat to a simmer and cook for approximately 30 minutes.

3
Done

Add the peas and tofu to the soup. Simmer for 10 more minutes and serve.

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