Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 150 gm split red lentils
- 1 litre chicken stock
- ½ tsp turmeric
- 1 diced potato
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 200 gm boneless chicken breast
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ¼ tsp chilli powder
- 2 tbsp lemon juice
- chopped coriander
- =
Directions
Simmer lentils in stock with turmeric for 30 minutes. Add potato into the pan and simmer for 20 minutes. Puree the soup and season well. Sprinkle the diced chicken with salt and pepper. Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder. Add chicken and stir-fry for two minutes before adding the pureed soup. Sharpen with lemon juice and garnish with coriander.