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Picture of Green Lentil Soup With Curried Brown Butter
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1942 kcal 97 %
  • Fat 92 g 141 %
  • Saturated 67 g 336 %
  • Carbs 215 g 72 %
  • Fiber 39 g 156 %
  • Protein 80 g 160 %
  • Cholesterol 92 mg 31 %
  • Sodium 4446 mg 185 %
  • Calcium 282 mg 28 %
  • Magnesium 251 mg 60 %
  • Potassium 2722 mg 58 %
  • Iron 26 mg 142 %
  • Zinc 11 mg 104 %
  • Phosphorus 1059 mg 151 %
  • Vitamin A 372 µg 41 %
  • Vitamin C 39 mg 43 %
  • Thiamin (B1) 3 mg 229 %
  • Riboflavin (B2) 1 mg 57 %
  • Niacin (B3) 9 mg 58 %
  • Vitamin B6 2 mg 153 %
  • Folate equivalent (total) 1496 µg 374 %
  • Vitamin B12 0 µg 3 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 4 mg 29 %
  • Vitamin K 70 µg 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Green Lentil Soup With Curried Brown Butter

Ingredients

  • 2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 5 1/2 cups/1.3 liters vegetable broth or water
  • 1 1/2 cups/10.5 oz/300 g green lentils or green split peas, picked over and rinsed
  • 3 tablespoons unsalted butter
  • 1 tablespoon Indian curry powder
  • 1/2 cup/125 ml coconut milk
  • Fine-grain sea salt
  • 1 bunch fresh chives, minced

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