
Devices & Accessories
Curried Rhubarb and Lentil Soup
Prep. 10min
Total 1 h 20min
4 portions
Ingredients
-
coriander seeds1 tsp
-
cumin seeds1 tsp
-
vegetable oil30 g
-
onions quartered150 g
-
celery stalks cut in pieces150 g
-
garlic cloves3
-
garam masala1 ½ tsp
-
paprika1 tsp
-
ground ginger1 tsp
-
ground turmeric¼ tsp
-
rhubarb cut in pieces (1 cm)350 g
-
chana dal (yellow dried split peas)150 g
-
water700 g
-
vegetable stock cube (for 0.5 l) crumbled1
-
brown sugar30 g
-
fine sea salt or to taste½ tsp
-
ground black pepper or to taste¼ tsp
-
plain yoghurt for serving40 g
-
fresh coriander leaves only, chopped, for serving3 sprigs
Nutrition per 1 portion
Calories
302 kcal /
1263 kJ
Protein
12.6 g
Fat
10.2 g
Carbohydrates
39.9 g
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A Taste of India
72 Recipes
UK and Ireland
UK and Ireland
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