High in fibre and low in saturated fat, this Indian spiced red lentil soup is sure to please!
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 1/4 cup korma curry paste
- 1 Massel vegetable liquid stock
- 400g can diced tomatoes
- 2/3 cup red lentils, rinsed
- 1/4 cup pearl barley, washed
- 1/2 cup chopped fresh coriander leaves
- Crusty bread, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
- Step 2Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1202 kj
Energy
11g
Fat Total
1g
Saturated Fat
10g
Fibre
12g
Protein
1646.29mg
Sodium
6g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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